3 boneless, skinless chicken breasts

2 cups diced tomatoes

3 cloves garlic, minced

1/4 cup fresh basil leaves, chopped

2 tbsp olive oil (divided)

1 cup mozzarella cheese, shredded or diced

Salt and pepper, to taste

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Preheat oven to 400°F (200°C). Lightly grease a baking dish large enough for the chicken breasts.
Place chicken breasts in the dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
In a bowl, combine diced tomatoes, minced garlic, chopped basil, and remaining 1 tablespoon olive oil. Mix well.
Spoon the tomato mixture evenly over the chicken breasts.
Bake for 25–30 minutes, until chicken reaches 165°F (74°C) internal temperature.
Remove from oven, sprinkle mozzarella over chicken, and return to oven for 5–7 minutes until cheese melts and bubbles.
Let rest for a few minutes, then drizzle with balsamic glaze and garnish with extra basil if desired.

Cheese Swap: Use provolone or parmesan instead of mozzarella.

Spicy Kick: Add red pepper flakes to the tomato mixture.

Vegetarian Version: Replace chicken with thick slices of eggplant or portobello mushrooms.

Herb Twist: Add oregano, thyme, or Italian seasoning.

Low-Carb Option: Serve over sautéed spinach or zucchini noodles.

Extra Creamy: Add a dollop of ricotta on top before baking.