INGREDIENTS

• 128g Roasted Tomatoes, drained(4 Tbsp marinade reserved)
• 60ml water
• 4 chicken breasts, boneless and skinless, pounded thin
• 4 tbsp Parmesan cheese, grated
• 230g fresh smoked mozzarella, thinly sliced
• Salt & freshly ground pepper

Preparation

• Position rack in the upper 1/3 of oven and pre-heat to 205°C.
• In a blender or food processor, puree tomatoes until smooth. 
• Add a steady steam of water with the motor running to thin sauce to desired consistency. Set aside.
• Season chicken breast with salt and pepper and coat in reserved tomato marinade. 
• Heat a grill pan (or gas grill) over medium-high heat. 
• Add chicken to pan and cook, turning once, about 4 minutes per side until golden brown.
• Transfer chicken to baking sheet and spread roasted tomato sauce over top of each piece. 
• Sprinkle Parmesan over top and follow with sliced mozzarella.
• Bake until chicken is cooked trough and cheese melts, about 5 minutes. 
• Set oven to broil and continue to cook until cheese is bubbly and golden brown in spots, about 2 minutes.