Italian Stuffed Chicken(Makes 4 Servings) - cooking recipe

Ingredients

4 chicken breast halves, boned and skinned
1/2 c. oil-vinegar salad dressing
4 slices Provolone cheese
2 plum tomatoes, thinly sliced
pinch of basil (fresh or dried)
1 Tbsp. water
1 egg
2/3 c. Italian seasoned bread crumbs
1/2 c. Parmesan cheese
4 Tbsp. olive oil

Preparation

With a meat mallet, pound chicken to 1/4-inch thickness. Place in large baking pan.
Add oil-vinegar dressing and turn to coat.
Cover and refrigerate 30 minutes.
Remove chicken pieces and drain.
Cut each piece in half crosswise.
Place cheese, tomato slices and a pinch of basil on each of 4 pieces of chicken. Top each with remaining half of breast.
Pound edges together to seal.