6 boneless, skinless chicken breasts
2 cups chopped fresh tomatoes
1/2 teaspoon garlic powder
1 tablespoon chopped dried basil or 2 tablespoons fresh basil
1/4 cup Italian dressing (I used Kraft Zesty Italian)
1 1/2 cup shredded Mozarella cheese
1 1/2 Tablespoons Olive Oil
Marinate the chicken breast in the Italian dressing for at least 1 hour. While the chicken is marinating, mix together the tomatoes, garlic powder and basil. Heat the skillet with olive oil. Remove the chicken and pour the marinade into a skillet and cook for 10 minutes. Cover the bottom of a casserole dish with about 1/2 of the tomato mixture. Place the chicken on top. Cover the chicken with the remaining tomato mixture and place in a 350 degree oven for 30 minutes or until chicken is done. After chicken is done, spread the cheese on top of the chicken and tomatoes. Leave in oven just long enough for the cheese to melt.
I served this on a bed of rice.