Ingredients
- 2 Boneless Skinless Chicken Breasts 6 – 8 Ounces
- 4 Slices Provolone Cheese
- 4 Halves Sundried Tomatoes Oil packed
- 1/4 Tsp. Garlic Powder
- 1/4 Tsp. Onion Powder
- 1/2 Tsp. Italian Herb Seasoning I like McCormick grinder
- 1 Egg
- 2/3 Cup Panko Bread Crumbs Italian if available
- Olive Oil Cooking Spray
Servings:
Instructions
- Cut a deep pocket into the thick side of each breast. Season inside and out with salt and pepper.
- Chop up the tomatoes and 2 slices of the cheese fairly finely. Add the onion and garlic powder along with the italian seasoning, Let it sit for 10 minutes or so.
- Divide the tomato mixture between the two breast pockets. Do not overfill, the breasts should still close. secure with a toothpick if necessary.
- Beat the egg in a shallow bowl. Pour the panko crumbs into another shallow bowl.
- Dip each breast in the egg, coating well. Place each in the bowl of panko crumbs and coat well, pressing the crumbs into each breast.
- Place the breast in a shallow baking dish that has been coated with the cooking spray. Coat the tops of the breast well with the cooking spray.
- Bake in a 400 degree oven for 25 minutes or until cooked through.
- Top with the remaining 2 slices of cheese and broil for 3 -5 minutes until cheese is melted and bubbly. Allow to cool for 5 minutes and serve.
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