Preheat oven to 400º F.

You want to start with chicken breasts that are thinly sliced. You can either buy chicken cutlets from the store or do it yourself. If you are doing it yourself with a large chicken breast, cut it in half lengthwise, so it is butterflied open. Completely separate it into 2 pieces. Then place the chicken between pieces of plastic wrap and pound it until it is about 1/4 inch thick.

Lay pounded chicken on a cutting board in front of you. Spread about 1 Tablespoon of pesto over each piece of chicken. Place cheese over the pesto and then spoon about 1 Tablespoon of the canned tomatoes in the center.

Roll chicken tightly and secure with toothpicks. Take each piece of rolled chicken and coat it evenly with the breadcrumbs.

Pour remaining tomatoes into the bottom of a baking dish. Arrange the chicken over the tomatoes.

Spray the chicken with non-stick spray or you can drizzle with a little olive oil.

Bake for 25-35 minutes, until the chicken is cooked though.

Use broiler for the last 2-3 minutes, if you want your chicken to get golden brown.

Remove from pan and serve immediately.