Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.
To stop your knife from cutting all the way through the chicken breast, place 2 chopsticks or wooden spoon handles along the length of each breast before slicing.
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