Preheat the oven to 375 degrees. Cut open the tomatoes, remove the seeds, and dice into half-inch cubes.
Put the diced tomatoes in the roasting pan. Spread them out into a single layer.
Drizzle with olive oil and then balsamic vinegar.
Sprinkle basil leaves on top. (Set aside some basil for later.) Add more balsamic glaze or vinegar if desired.
Grind McCormick Italian Seasoning Grinder onto the diced tomatoes, to taste. Bake at 375 degrees for 20 minutes.
Meanwhile, trim the fat and gristle off the chicken breasts. Slice each breast into two filets as if you’re going to butterfly it, but cut all the way through. You should now have 4 thin pieces of chicken.
Remove the pan of roasted tomatoes from the oven. Stir the tomatoes.
Place each piece of chicken in the pan, press down to pick up some flavors, and immediately flip over. Repeat for all the chicken. Scoop some of the tomatoes on top of each piece of chicken breast.
Add basil leaves and use the Italian seasoning grinder again.
Drizzle with olive oil and balsamic vinegar. Put the pan back in the oven for 30 minutes.
Remove the pan to add bits of fresh mozzarella or shredded mozzarella – your choice.
Continue to cook until chicken is done. Slice the thickest one at the center to check for doneness. Remove and enjoy!