Wesley Foreman and the Poulet au Pistou

4 Boneless, skinless chicken breasts
2 Roma tomatoes, sliced
2 cups mozzarella cheese, shredded
2 oz (approximately) fresh basil
1 tablespoon crushed garlic
1 teaspoon salt
1/4 coarsely chopped plum tomatoes
1/4 cup chopped, fresh, parsley
1 cup grated parmesan cheese
1/4 cup Extra-virgin olive oil (EVOO)

1) Preheat oven to 400*F.
2) Line baking dish with aluminum foil.
3) Run garlic, salt, basil, plum tomatoes, parmesan, and EVOO through a food processor till pureed. This is the pistou sauce.
4) Place chicken in backing dish, making sure not to crowd
5) Cover chicken with a good-sized amount of the pistou sauce.
6) Place about two slice of the Roma tomatoes on each of the chicken breasts.
7) Cover breasts with cheese.
8) Back at 400*F for about 30 to 40 minutes.
9) Serve warm.

As always; Eat and enjoy.