A thick chicken breast envelope slit and stuffed with a bruschetta inspired mixture, topped with a zesty dressing and baked
Preheat the oven to 350ºF
Add 1/8 tsp of the salt and pepper. Set aside.
Sprinkle the remaining salt, pepper, and granulated garlic on the outside of the breast.
Pour the Italian salad dressing over the top of each chicken, making sure each breast has been coated.
Bake uncovered for 20 minutes.
Pull the chicken out and baste with the dressing that has pool or more in reserves.
Continue baking for another 15 minutes or until the chicken reaches 150ºF.
Remove from the oven and allow to sit for at least 5 minutes, the chicken will continue to cook reaching 165ºF
Give them a final baste; serve and enjoy.
You can sub out the can tomatoes for fresh ones, but they still must be diced fairly small. I'm a fan of grape or cherry tomatoes when I need small cuts.