2Roma tomatoesdiced OR 1 can diced tomatoes, drained
¾cupshredded Italian blend cheese
1 ½tablespoonsdried basil
6boneless, skinless chicken breasts
14.5ouncestomato sauce
1teaspoongarlicminced
2cupspanko bread crumbs
¼cupParmesan cheesegrated
1tablespoonItalian herb blendor use half and half dried basil and oregano
1tablespoonolive oil
Instructions
In a medium bowl, stir together diced tomatoes, cheese and basil. Set aside. In small bowl, combine panko bread crumbs and parmesan cheese. Set aside.
Pound chicken breasts to ½-inch thickness. I like to put the chicken in a resealable bag and use a meat mallet to pound the chicken for the least mess. If you don’t have a meat mallet, you can also use a rolling pin.
In large skillet, heat olive oil over medium heat. Add chicken and saute 1-2 minutes on each side to sear and create a golden brown color. Remove from heat and set aside.
Combine tomato sauce and garlic in skillet; add chicken. Top with tomato, cheese and basil mixture, pressing onto chicken.
Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken has reached a safe internal temperature of 165°F.
Top with breadcrumb cheese mixture just before serving. We like to serve this with a wild rice pilaf and garden salad.
Refrigerate any leftovers.
Notes
MAKE AHEAD TIP:Combine the tomato sauce blend ahead of time and store in the refrigerator until ready to assemble the recipe. Saves a few minutes but every minute counts!