Pour tomatoes into blender or food processor.
Add basil, tarragon, salt, pepper and crushed red pepper.
Puree until smooth.
Melt margarine in large frypan.
Saute garlic over medium heat 1 minute.
Add chicken breasts, saute, turning once or twice until golden on both sides.
Turn chicken fleshy side down and cover with tomato mixture.
Bring to a boil, reduce heat and simmer 15 minutes until tender.
Remove chicken and place fleshy side up, in a warm oven proof dish.
Stir parsley into sauce and spoon over chicken breasts.
Sprinkle with Mozzarella.
Place under heated broiler 1 minute just until cheese melts.
