Combine the tomato juice from Dei Fratelli Whole Tomatoes, salt, and water in a 3 quart saucepot.
Bring to a slight simmer, around 170°F.
Add the halved chicken breasts and poach for about 12 minutes. After 12 minutes, check the internal temperature of the chicken, it should be 165°F. Remove from liquid and allow to cool.
Slice the cooled chicken.
Cut the drained Dei Fratelli Whole Tomatoes into quarters.
Cut the lettuce 1 inch down from the top of the head. Slice the romaine into 1 inch segments. Arrange the sliced romaine lettuce in the bottom of a 9 x 13 glass casserole dish. Keep the lettuce segments cut side up and intact. Discard the root.
Scatter the Mozzarella down on the lettuce first. Then, place the chicken throughout, followed by the tomato. Garnish with the cracked black pepper, salt and basil.
In a small bowl, whisk the balsamic vinegar and olive oil together.
Dress the salad with 4 tablespoons of the prepared balsamic/olive oil dressing.