Warm up a skillet on high heat and add 1 Tbsp of olive oil to it. Sear your chicken breasts on high heat for 3-4 minutes on each side, or until you get a little color on them. Transfer to a baking sheet covered with parchemin paper.
Warm up a sauce pan on medium heat and add your diced tomatoes and olive oil. Finely mince your garlic and add it to the sauce. Add Salt & Pepper and taste your sauce to see if it is to your liking.
Scoop one tbsp of sauce on top of each chicken cutlet, sprinkle some shredded cheese and your dried herbs. Repeat until all the chicken is coated and ready to bake.
Bake for 15 minutes or until the cheese bubbles and turns a little golden. The more you leave it in the oven, the crispier it's going to get. Take out and let it cool down for 10 minutes before serving.
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