Ingredients :

• Chicken Breasts — Take whole fillets, minimum 180-200g each. Too thin, and they’ll dry out before the top is browned. You can flatten them slightly with your palm to even out the thickness, but don’t overdo it — the goal is just for everything to cook at the same time.
• Tomatoes — Really ripe tomatoes. Out of season, cherry tomatoes perform much better than bland, watery round tomatoes. Avoid canned tomatoes here — too much liquid, it drowns the dish and the chicken steams rather than roasts.
• Mozzarella — Fior di latte (cow’s milk) browns better than di bufala, which is too wet and soaks everything. Cut it into thick slices and let it drain for 20-30 minutes on paper towels before use — that’s the difference between a gratin and a puddle.
• Fresh Basil — No dried basil in this dish. The fragrance is incomparable — when cooked, it’s almost another plant. Dried can go in the marinade at a pinch, but keep fresh basil mandatory for finishing the dish.