Step 1

Combine the basil, oregano, thyme, salt and pepper in a small bowl; set aside.

Step 2

In a food processor, place the California black olives, capers, garlic and 2 Tablespoons of the olive oil (reserve the remaining 1 Tablespoon for later). Pulse until well combined.

Step 3

Butterfly the chicken breasts by slicing the breast in half, cutting almost to the other edge (DO NOT cut all the way though), making a pocket.

Step 4

Pack the chicken breasts with the tapenade, dividing it evenly among each chicken breast. Press the chicken together, tight. (Repeat with the other chicken breast.) Rub the seasoning/herb mixture over the stuffed chicken breasts.

Step 5

Preheat the remaining 1 Tablespoon olive oil in a large skillet on medium heat. Add the cherry tomatoes and cook about 1-2 minutes.

Step 6

Add the chicken and continue cooking until completely done (about 7-10 minutes on each side, depending on the thickness of your chicken breast.)

Step 7

Remove the chicken from the skillet. Top with mozzarella cheese and sauteed tomatoes and serve.