1 can (14.5 oz) diced tomatoes, drained
3/4 cup shredded Italian blend cheese
1/8 cup dried basil
4-5 boneless skinless chicken breasts
1 can (8 oz) tomato sauce
1 - 2 tsp garlic powder
thin spaghetti noodles
Stir together drained tomatoes, cheese and basil in a bowl, set aside. Next pound the chicken to 1/2-inch thickness. This can be done using a meat mallet, or even a rolling pin. Top the chicken evenly with the tomato mixture, pressing onto the chicken. Combine tomato sauce and garlic powder in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Serve over cooked thin spaghetti noodles. Enjoy.