Preparation: 10 minutes

Cooking: 30 minutes

• 4 boneless, skinless chicken breasts (about 150-175g each)
• 400g canned diced tomatoes (or use fresh tomatoes if preferred)
• 200g buffalo cheese (mozzarella or cheddar can be substituted)
• 1 tablespoon all-purpose seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

1. Preheat your oven to 190°C (375°F).
2. Season the chicken breasts with the all-purpose seasoning, salt, and pepper on both sides.
3. In an ovenproof frying pan, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 2-3 minutes on each side, or until they have a golden-brown crust.
4. Remove the chicken from the pan and set it aside.
5. In the same pan, add the diced tomatoes and bring them to a simmer. Allow them to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Place the seared chicken breasts back into the skillet, nestling them into the tomato sauce.
7. Sprinkle the buffalo cheese evenly over the chicken breasts.
8. Transfer the pan to the preheated oven and bake for approximately 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 75°C or 165°F) and the cheese is bubbly and golden brown.
9. Carefully remove the skillet from the oven using oven mitts, as the handle will be hot.
10. Garnish with fresh basil leaves if desired, and serve the Baked Tomato Chicken with Buffalo Cheese hot. It pairs wonderfully with a side of steamed vegetables or a simple salad.

Calories: Approximately 450 kcal

• Protein: 35g
• Carbohydrates: 7g
• Fat: 31g
• Fibre: 2g
• Sugar: 4g