1. Preheat oven to 375F
2. Roll out flattened chicken breast on a flat surface. Spread about a tbsp of Summer Fresh Sundried Tomato Parmesan Dip on the chicken, leave about an inch from the edges. Spread 2 tbsp of Summer Fresh Bruschett evenly all over the chicken, again leave about an inch from the edges.
3. Roll chicken from the narrowest width to the widest. Keep the roll tight. Wrap the chicken tightly in cling wrap and let it sit in the fridge for about 30 min or so.
4. After 30 min, unwrap the chicken. If it needed, use toothpicks to secure chicken in places. Dip chicken roulade in the remaining Summer Fresh Sundried Tomato Parmesan Dip. Once it is all covered, breadcrumb the chicken evenly.
5. Bake chicken in the oven for about 17-25 min, depending the size of the chicken breast. Bake chicken until it reaches 165F internally. Serve chicken with Summer Fresh Greek Couscous Salad.