Wash the chicken and pat them with a kitchen towel.
Cut the chicken breasts lengthwise then arrange them in an ovenproof baking dish.
Season the chicken breasts with salt, black pepper, paprika, garlic powder, chilli powder and fresh thyme leaves on both sides.
Pour a tiny stream of olive oil over each chicken breast then add the chopped spring onion on the top of each one.
Add the tomatoes between the chicken breasts in the baking dish.
Sprinkle mozzarella cheese generously over them.
Bake at 210C for 30 minutes then cover the top with foil and continue baking for another 15 minutes.
Garnish with some chopped parsley (optional).
Serve hot.
Notes
Use cheddar cheese instead of Mozzarella.
If you don't like to use thyme, simply replace it with basil or rosemary.
Add more or less Chilli powder depending on how hot you like your chicken to be.
Add more veggies, such as chopped onion, bell pepper or parsley.
You can use chicken breast with bones on. However, they will take much more time to fully be baked.
To store: Leftovers can be stored in an airtight container for a couple of days, and it can be reheated easily when needed.Freeze: You can freeze this chicken dish for 1-2 months, as long as they are stored in an airtight container.