Preheat oven to 400°F and spray a small baking dish with oil. Take boneless skinless chicken breasts and slice horizontally through the middle, but do not cut all the way through- you are making a small pocket for the filling. Place the chicken under a sheet of plastic wrap or in a plastic bag and pound thin with a meat tenderizer.
Combine 2 tbsp of soup, 1/2 cup mozzarella cheese, 1/4 chopped roasted red peppers, 1 tbsp tomato paste, 1 tsp salt, 1/2 tsp dried oregano, 1/2 tsp dried basil in a small bowl until ingredients are evenly combined. Stuff each chicken breast with half of the mixture.
Pour 1/2 cup of soup into the baking dish and place the stuffed chicken breasts on the soup. Pour another 1 cup of soup on top of the chicken. Place the baking dish in the oven and bake for 35 minutes.
Top the chicken breasts with additional mozzarella cheese and broil for 5 minutes or until the cheese is brown and bubbling. Garnish with fresh basil and enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.