Using a meat mallet, tenderize the chicken breasts until they are no more than a 1/2 inch thick. If you can get it thinner, that's even better!
At one end of the chicken breast, place a few "zucchini fries" (number will depend on how large you cut them), 1 tablespoon of diced tomatoes, 1 tsp. Italian Seasoning, and 1 tsp. garlic powder and roll it up like a carpet.
Repeat with the second breast.
Place these in a small baking dish, open side down.
Top with remaining diced tomatoes.
Bake at 350 F. for approximately 40-50 minutes or until a thermometer stuck in the center reads at least 165 F. Please make sure this reached the proper internal temperature. Stuffed meats take longer to cook than their unstuffed counterparts.
Top with parmesan cheese and serve.
SLOW COOKER INSTRUCTIONS: Multiply this recipe at least twice to cook in your slow cooker. Three times is better. Basically, the bottom of your slow cooker should be tightly covered with chicken rollups so they don't come unrolled during cooking. Cook on low for 5-7 hours.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.