Ingredients:
4 Boneless Skinless Chicken Breats
4 Slices Mozzarella Cheese
1/4 Cup Olive Oil, plus 2 Tbsp
6 Small Ripe Tomatoes, halved and finely diced (Roma works great)
2 Cloves Garlic, Minced
8 Fresh Basil Leaves, Chopped
Dash of Cayenne
1/4 Tsp Salt
In bowl, combine 1/4 cup olive oil, tomatoes, garlic, basil, cayenne and salt. Mix well and seal. Place in refrigerator at least 60 minutes or overnight to marinate. If you don't have time to wait to refrigerate and then thaw out, leave out, but try not to use for at least 30-60 minutes.
Preheat oven 350.
Season chicken breasts with salt, pepper, tony chachere and garlic powder. (or seasoning of your choice)
Heat 2 Tbsp olive oil in skillet. Cook each chicken breast about 4 minutes per side. Then place in 9 x 13 baking dish. Cover with foil and bake 15 minutes. A few minutes before removing chicken from oven, place 1 slice of cheese on top of each piece. Make sure each chicken breasts is cooked all the way through before removing from oven.
While chicken is cooking, remove tomato mixture from refrigerator to reach room temperature. Mix well and spoon on top of each chicken breasts before serving.
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