1 pound tomatoes, chopped 1 1/2 pound boneless skinless chicken breast halves 4 slices Monterey jack cheese 1 teaspoon chili powder 1 egg, beaten 1/2 cup dry bread crumbs 4 scallions, trimmed and thinly sliced
Preheat oven to 400 degrees F. Arrange chopped tomatoes in the bottom of a baking dish and set aside. Using a sharp knife, make a horizontal cut into the side of each chicken breast to form a large pocket.
Stuff one slice of cheese into pocket. Rub chicken breasts with chili powder and season with salt and pepper to taste. Dip stuffed chicken breasts in beaten egg and dredge in breadcrumbs. Arrange chicken over tomatoes in a single layer. Bake 30 minutes or until chicken is opaque throughout. Serve chicken topped with tomatoes and scallions.