Brush the slices of bread with oil, season with salt. Toast the bread in batches in a pan over a medium heat for approx. 2 mins. on each side, remove from the pan. Halve the garlic, rub (cut side down) over the bread, set aside.
Heat the oil in the pan. Season the chicken, finely chop the rosemary and sprinkle on top. Brown the chicken for approx. 3 mins. on each side, remove. Reduce the heat, add a dash of oil.
Thinly slice the garlic, add to the pan along with the tomatoes and sauté briefly. Pour in the tomato sauce and water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 10 mins.
Return the chicken to the pan, simmer (uncovered) for approx. 10 mins. Top with the mozzarella, allow to melt.
Combine the balsamic, oil, honey, salt and pepper. Serve the Caprese chicken with the toasted bread, drizzle with the balsamic dressing, garnish with the roughly chopped basil.