Italian Chicken Pockets

Prep: 10 min, Cook: 40 min. Preheat oven to 350?F. Pour chopped tomatoes into a fine sieve set over a bowl. Reserve 1/3 cup of the juice. Set remaining tomatoes aside. Combine reserved tomato juice, next 6 ingredients and salt and pepper to taste in a mixing bowl. Mix thoroughly. Add ground chicken and knead with hands. Transfer mixture into a shallow, oiled baking dish or into a large pie plate, pushing up the sides of the chicken mixture to form a shell. Bake 25 minutes. Drain excess liquid. Sprinkle mozzarella over partially baked mixture. Add remaining tomatoes, sprinkle with Parmesan and bake 15-20 minutes longer until chicken is cooked throughout. Let stand 5 minutes before cutting into wedges.