Chicken Breast Stuffed with Tomatoes and Cheese

Ingredients

• 6 small (6-8 ounces) boneless/skinless full chicken breasts
• 1 8-ounce can chopped “recipe ready” tomatoes drained
• OR
• 4 Roma tomatoes coarse-chopped and drained (pulse in food processor is OK)
• 1/4 cup grated Parmesan cheese
• 1 cup total of either or combination of shredded Mozzarella Jack, Cheddar cheese
• 1 medium onion chipped
• 1 tablespoon garlic minced
• herbs and spices (see below)

Instructions

1. 1
   Rinse and dry chicken breasts. Remove tenders. (Save tenders for other uses.)
2. 2
   Lay chicken out, inside up, on a clean work surface. (Food wrap laid on counter top is recommended.)
3. 3
   Saute onions until translucent. Add drained, chopped tomatoes and simmer 5 minutes.
4. 4
   Remove from heat, cool to room temperature and drain juices.
5. 5
   Add cheese, spices and herbs (see below).
6. 6
   Divide mixture onto one side of each full chicken breast.
7. 7
   Fold over and skewer with round toothpick., poultry lacing skewer or tie with cotton butcher’s string.