3 roma tomatoes, diced
1/2 cup bread crumbs
3 garlic cloves, diced
1/4 shredded mozzerella or montery jack cheese
2 Tablespoons fresh shredded parmesan
2 Tablespoons olive oil
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
Mix these together and let sit for an hour to blend flavor. Meanwhile, pound 4 chicken breasts to about 1/2 inch thickness. After the filling flavors have blended, put a large spoonful on each pounded out chicken breast, then roll up and hold with toothpicks.
Mix together 3/4 cup flour, 1 teaspoon salt, and 1 teaspoon Italian seasonings. Roll the stuffed chicken in this mixture, then fry in a little oil on medium heat, just a few minutes to get crispy. Finish cooking in the oven, uncovered, on 350 until tested 165 with a thermometer.
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