Bruschetta Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
2 medium tomatoes, diced
1 small zucchini, diced
Handful of basil, chopped
1/3 cup olives (green), diced
2 Tbls. EVOO
1/2-3/4 C. Italian Dressing (I used Ken's Steakhouse Northern Italian)
Goat cheese to top
Pre-heat oven to 400 degrees.
Toss together tomatoes, zucchini, basil, olives, and olive oil in a small bowl.
Place the chicken breasts individually into a plastic bag/plastic wrap and use a rolling pin/heavy can/etc. to pound into 1/2 thick pieces. Remove from bag and fill one end of the chicken with 1/4 of the tomato mixture. Roll up and place into casserole dish, seam side down. Repeat with remaining 3 chicken breasts. Then cover the chicken with the Italian dressing, and top each breast with goat cheese (I cut a medallion of cheese to top each one with, but next time I will just crumble the cheese over so I get a more even spread). Place in the oven, uncovered, and cook until chicken is no longer pink and the juices run clear (about 30 minutes).