4 Boneless Skinless Chicken Breasts
14 oz diced canned tomatoes, drained
3/4 cup Italian cheese blend
1/4 cup fresh basil
8 oz tomato sauce
1 tsp garlic, finely chopped
2 cups croutons, garlic or Italian-flavored, crushed slightly
Stir together drained tomatoes, cheese and basil in a medium bowl; set aside.
Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
Combine canned tomato sauce and garlic in large skillet and add prepared chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook for 15 minutes or until chicken is no longer pink in center (internal temperature of 165°F). Top with croutons just before serving.
Save by using Hunt's Tomatoes and Serve with Fresh Express Iceberg Garden.
Prices Valid October 2, 2016 to October 8, 2016
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