Stir together tomatoes, cheese and basil in medium bowl. Pound chicken to 1/2 inch thickness.* Top evenly with tomato mixture, pressing onto chicken. Combine sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in the center. Top with croutons just before serving.
*I like to filet the chicken breast in half. It's much easier and you get more use out of your chicken.
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