Preheat oven to 350°F.
In a small bowl, mix the Parmesan and basil together.
1 cup freshly grated Parmesan cheese, 8 fresh basil leaves
In a separate bowl, mix the balsamic vinegar, olive oil, Greek yogurt, and garlic together until well combined.
½ cup balsamic vinegar, ¼ cup extra virgin olive oil, ½ cup plain Greek yogurt, 1 tablespoon minced garlic
Sprinkle both sides of the chicken with salt and pepper to taste. Dip the chicken in egg/water mixture, then press into the Parmesan mixture to coat.
4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, 1 large egg
Spray a baking pan with nonstick spray and lay the chicken in the pan.
Pour the Greek yogurt mixture over the chicken.
Pour the drained can of tomatoes over the chicken.
14.5 ounces canned diced tomatoes
Cover loosely with foil and bake for 30 minutes.
Remove the foil and bake for another 20 minutes.
Place one slice of mozzarella cheese over each breast and cook for 5 more minutes (or broil until melty).
4 slices fresh mozzarella cheese
Serve with pasta or rice. Enjoy!