This Italian chicken roll is great over fettucini or rice.
Preheat oven to 375 degrees and lightly coat a baking dish with cooking spray.
Pound out the chicken breasts till thin enough to stuff and roll.
Marinate the chicken breasts in the Italian dressing for 20 - 30 minutes.
Combine the tomatoes, onion, Italian seasoning and cheese to make the stuffing.
One the chicken is done marinating, remove any excess dressing and lay the chicken flat on a cutting board. Season the chicken with the salt, pepper, garlic powder.
Spoon the stuffing mixture onto the chicken, then roll and secure with a toothpick.
Roll the chicken rolls in the panko breadcrumbs and transfer to the prepared baking dish. Top each roll with any remaining bruschetta and then back for 25 - 30 minutes, or until cooked through.