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8 oz. Galbani® Thick Sliced Provolone cheese, cut into thirds (creating 3 long pieces)
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1/4 cup grated Galbani Parmesan cheese
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4 boneless, skinless chicken breasts
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1/2 cup Balsamic or Italian dressing
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1 cup sliced sun-dried tomatoes
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1/2 cup of seasoned Panko bread crumbs
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3 Tbsp. Olive Oil
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1/4 cup fresh Basil leaves, chopped
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Preheat the oven to 400 degrees F.
Slicing only 3/4 the way through, make crosswise cuts along each chicken breast, about 1 inch apart. Place the breasts in a baking dish.
Fill the first slit on each breast with a couple pieces of sun-dried tomato. Fill the next slit with 2 piece of Galbani Thick Provolone cheese. Continue alternating between the Sundried tomatoes and cheese.
Pour the Italian Dressing over each chicken breast.
In a small bowl, mix the breadcrumbs, Galbani Parmesan cheese and oil together.
Sprinkle 1/2 the crumb mixture on top of each breast.
Bake Chicken for 15 minutes, then sprinkle the other half of breadcrumbs over each breast.
Cook a second time until the chicken is thoroughly cooked and the breadcrumbs are browned.
Sprinkle with fresh Basil & Enjoy.