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1
Make the tomato sauce: In order to make the sauce smooth, if it's not too much work for you, crush the canned tomatoes as shown here.
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2
Put the olive oil and garlic in a small pan and cook over low heat until fragrant.
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3
Add the juice and tomatoes from Step 1 plus a little salt and the bay leaf, and simmer without covering with a lid.
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4
After simmering for about 10 minutes, thicken to your preferred consistency.
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5
Taste, and add more salt if needed.
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6
Prepare the chicken: Butterfly out the thick parts of the chicken breast.
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7
Bash out the meat so that it's about 5mm in thickness all over.
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8
Spread the basil sauce over the chicken and top with sliced mozzarella cheese.
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9
Season with salt and pepper.
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10
If you don't have any basil paste, fresh basil leaves are fine too.
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11
Fold the part of the chicken without cheese on top of the part with cheese, and dust the chicken with flour.
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12
Cook the chicken: Heat up the butter and olive oil in a frying pan and brown both sides of the chicken from Step 6.
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13
Turn the heat down to low and cook the chicken through.
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14
Finish: Spread the tomato sauce on a plate, place the cut up chicken from Step 7 on top, and optionally pour more sauce over the top.
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15
Enjoy.
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16
Added note: If the chicken won't cook through, try browning it in Step 7 and then grilling it in the oven.
