Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 cups croutons, garlic or Italian-flavored, crushed slightly
Stir together drained tomatoes, cheese and basil in a medium bowl; set aside.
Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
Combine canned tomato sauce and garlic in large skillet and add prepared chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook for 15 minutes or until chicken is no longer pink in center (internal temp 165°F). Top with croutons just before serving.