Preheat oven to 175° C.
Place ½ of the diced tomatoes in a casserole dish.
Sear chicken on both sides for 1 to 2 minutes per side with a dash of garlic powder, salt and pepper in the pan as it cooks.
Place the seared chicken on top of the tomatoes in the casserole dish with the minced garlic.
In a small bowl, toss the remaining diced tomatoes with the remaining seasonings.
Place the contents of the bowl on top of the chicken. Cover the dish tightly with foil (or use the lid if you have one). Cook for 45-60 minutes and serve warm sprinkled with basil leaves.
