Using a sharp knife, cut a slit into the chicken about ¾ of the way through (long side). Sprinkle both top and slit of chicken with the seasoning salt.
Stuff the chicken by evenly distributing the Mozzarella, sun-dried tomatoes and basil into the slits.
Put the dressing and the breadcrumbs in 2 separate bowls. Coat the chicken in the dressing first (both sides), then repeat the process with the bread crumbs. You want the surface of the chicken well breaded for best results. I like to use toothpicks to hold the chicken together.
Place the chicken on a sheet or cookie pan, sprayed with cooking spray. Also, spray the top of the chicken (this helps with browning).
Bake for 45 minutes, or until the chicken has an internal temp of 165 Degrees F.
I love this chicken with mashed potatoes and sautéed veggies.
Enjoy!
Recipe by To plate with love at https://toplatewithlove.com/basil-mozzarella-stuffed-chicken-breast/