Roasted Chicken Breat With Tomatoes & Olives

• 1 tablespoon extra virgin olive oil
• 2 tablespoons basil leaves, torn
• 12 ounces tomatoes, diced
• salt
• fresh ground pepper
• 4 boneless skinless chicken breast halves
• 1 zucchini, rinsed and trimmed cut into 1/4 inch slices on the diagonal
• 12 cup mozzarella cheese, grated
• 12 cup black olives, pitted

1. Preheat over to 400.
2. Brush baking dish with olive oil.
3. Put 4 basil leaves to one side to use for garnish and roughly chip the remaining.
4. In a small bowl combine the chopped basil, diced tomatoes and season with sale and freshly ground black pepper.
5. Place chicken breasts in baking dish.
6. Lay zucchini slices on top of the chicken and spoon tomato mixture over top.
7. Sprinkle mozzarella cheese and olives over the top.
8. Bake in preheated over for approximately 20 minutes or until chicken is cooked through.
9. Garnish with reserved basil and serve.

extra virgin olive oil, basil, tomatoes, salt, fresh ground pepper, chicken, zucchini, mozzarella cheese, black olives

Taken from www.food.com/recipe/roasted-chicken-breat-with-tomatoes-olives-512421 (may not work)