Method
Place the onion, pepper and garlic in a small saucepan with the stock and simmer for a few minutes.
Add the vine tomatoes to the pan, then the tinned tomatoes, tomato purée and oregano. Cut the chicken fillet in half horizontally, being careful not to cut it the whole way through.
Fold open to make a butterfly shape. Spray a non-stick frying pan lightly with low calorie cooking spray then fry the chicken to give colour on both sides.
Place the chicken on a baking tray and place in the oven, 220ºC/200°C Fan/Gas 7 for 15-20 minutes.
When cooked, place the tomato mixture on top of the chicken. Add the cheese and sprinkle with basil. Place the cherry tomato on the top, then put back in the oven for 5 minutes.
Tip: Serve with a huge crispy salad, a jacket potato or roasted vegetables.
From : http://www.slimmingworld.com