4 boneless chicken breasts
4 roma tomatoes, chopped
1/2 white onion, chopped
2 cloves garlic
1 Tbsp oregano
1 Tbsp rosemary
1 Tbsp thyme
1 tsp ground black pepper
1 tsp salt
Slice the tops of the chicken breasts across, almost all the way through, spacing each gash about half an inch apart. Lay with the unsliced part down into a skillet over medium-low heat.
In a medium bowl stir together chopped tomatoes and onions. Spoon equally over each chicken.
In a small bowl, blend oregano, rosemary, thyme, pepper and salt. Spoon evenly over the chicken breasts.
Using a press, press one half of a garlic clove over each breast.
Spoon juices over the top while cooking. Once the underside is thoroughly cooked, turn chicken over - tomato mixture should stay beneath the chicken once turned.