4 Chicken Breasts
1 can Red Gold Diced Tomatoes (Basil,Garlic,Oregano)
½ Tsp balsamic vinaigrette
¼ cup fresh chopped basil
2-3 tbsp shredded parmesan cheese
4 tbsp Italian blend shredded cheese
Lawry’s seasoning salt
Cut chicken breast length wise almost all of the way, but not completely in half. Using a meat mallet, pound the chicken until it’s about a ¼ inch thick. Set aside.
In a large bowl, mix together tomatoes, balsamic vinaigrette, chopped basil, dash of salt, dash of garlic powder, Italian and parmesan cheese. Lay each chicken breast out and spoon about 2-3 tablespoons of the tomato mixture into the center of the chicken. Fold the chicken back over the tomatoes and seal the open edges with toothpicks. Repeat for each chicken breast. Season with Lawry’s seasoning salt and garlic powder. Grill for about 3-5 minutes on each side, depending on how thick your chicken breast is. Top with any remaining tomato mixture and enjoy! If you want extra for topping the chicken breasts, double the tomato filling.