Directions

1. Place marinated chicken in a saute pan on medium-high heat. This can be marinated in your choice of herbs and oil: I used rosemary, basil, oregano and olive oil. Feel free to add a cooking spray, butter or margarine to prevent sticking.
2. Saute chicken for 3 minutes, flipping over to saute the other side for another 4 minutes.
3. Turn burner to warm, place a slice (or small hand-full if using shredded) of mozzarella on top of chicken, cover pan with lid to let cheese melt.
4. While the cheese is melting, cut tomatoes into about 1/2 inch pieces. Chiffonade basil (pile leaves together, roll up into a "log" shape, and cut short side until you have "ribbons" of basil). Chop or mince garlic.
5. Add all ingredients together with a tablespoon of olive oil and mix (I use a small Tupperware and shake til thoroughly mixed)
6. The cheese should be melted onto your chicken at this point. Remove from pan and plate, covering chicken with your tomato mixture.
7. Enjoy your quick, healthy and very tasty meal!