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Tomato Stuffed Chicken Breasts

Tomato Stuffed Chicken Breasts

4 boneless chicken breasts (1 ½lbs. Total)
1 egg
1 TAB. milk
1/3 cup seasoned bread crumbs
12 slices oven-dried tomatoes (recipe below)
4 slices provolone
pinch dried thyme

Heat oven to 400
With knife held horizontal butterfly each breast by slicing though thickest
part of breast lengthwise without cutting though: open like a book

Lightly whisk together egg and milk. In another dish, spread crumbs

Place 3 dried tomato slices in each chicken breast. Top with 1 slice of cheese.

Sprinkle the breast with thyme. Secure breasts with wooden pick.

Dip in egg mixture. Coat with crumbs.
Lightly spray baking pan with nonstick spray.
Bake in 400 oven for 30-35 minutes; turn only once.

Oven Dried Tomatoes

8 tomatoes (about 1 ½ pounds)
1 teaspoons sugar
1 TAB balsamic vinegar or red wine vinegar

Heat oven to 225
Slice each tomato lengthwise into 4 equal slices
Spread in single layer on rimmed cooking sheet.
Sprinkle with sugar and vinegar.
Bake in 225 oven for 2 ½ hours, until dried but still pulpy,
Turning slices over after first hour.
Store in airtight container in refrigerator for one week