CHICKEN: Combine the salt, garlic powder, and black pepper in a small bowl. Place the chicken on a cutting board in a single layer and season evenly on both sides with the seasoning.

COOK CHICKEN: Heat a big swish of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer and cook the chicken for roughly 3-5 minutes per side or until cooked through. If all the chicken does not fit at once, repeat this process; do not overcrowd the pan or the chicken won’t brown. Remove the chicken to a plate.

TOMATO BASIL SAUCE: Turn the heat source off. Add the tomatoes and alow the pan to cool down for 2 minutes. Add a swish of oil if the pan is dry. Turn the heat back on to the medium heat setting. Add the tomato puree and allow the tomatoes to start sizzling and softening for a couple of minutes. Then using a wooden spoon and fork burst any tomatoes that need a little help. Scrape the pan to lift all the fond. Cook for roughly 12-15 minutes or until the tomatoes soften and become a chunky sauce. Season with the minced garlic, red pepper flakes, sugar, salt, and ½ the basil at this point and continue to cook the sauce for another 2 minutes. If at any point the tomatoes start to dry out, add a small splash of water, I didn't need to. Add the butter and allow it to slowly melt into the sauce while you stir. Once the butter has melted, nestle the chicken breasts back into the sauce so they can soak up that flavor. Sprinkle with the remaining basil on top. Serve over pasta, cooked rice, cauli-rice, or with crusty toasted bread on the side.