Cook rice al dente.
Cut Mozzarella and tomato into 1 cm thick slices.
Preheat oven on grill position.
Season chicken breasts with salt and pepper. Fry both sides in a little oil and then place in an ovenproof dish.
Cover with mozzarella and tomato slices. Season with salt and pepper.
Douse frying residue with the soup and season to taste with salt, pepper and a little Oregano. Pour the sauce into the ovenproof dish. Gratinate in oven.

Tip: fillets can be baked with blue cheese, camembert cheese or mountain cheese.