Ingredients

• 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained
• 3/4 cup shredded Italian cheese blend or mozzarella cheese
• 1/4 cup chopped fresh basil
• 5 (5 ounce) boneless, skinless chicken breasts
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 1 teaspoon finely chopped garlic
• 2 cups small garlic- or Italian-flavored croutons, crushed slightly

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Instructions

1. Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
2. Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
3. Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
4. Top with croutons just before serving.