Preheat oven to 350° F (175° C).
Using a tenderizer, pound chicken breasts to around 1/4" thickness. Lightly brush blended oil across top sides of each chicken breast.
Place chicken breasts with their top sides down on your work surface. Evenly distribute sundried tomatoes across exposed sides of chicken breasts.
Roll each chicken breast, lengthwise - from one narrow end to the other. If the rolled chicken breasts are not holding their shape, use kitchen twine or skewers to make sure they stay rolled up with the opening facing downward.
Bake for 40 minutes, or until chicken is cooked through with an internal temperature of 170° F (77° C). Spread bruschetta mix evenly across each serving. Let stand for 3-5 minutes and serve.