Pound chicken breasts between two sheets of plastic wrap to an even thickness.

Generously salt and pepper both sides of the chicken.

Heat 2 Tablespoons olive oil in skillet over medium heat.

Cook chicken until brown on both sides, turning once, about 6-8 minutes.

While chicken is cooking, dice tomatoes and garlic.

To create a basil chiffonade take 6-8 leaves of basil and roll in a bundle lengthwise. Cut through the bundle, creating ribbons.

When chicken is done, remove to a plate and place tomatoes in the skillet over medium heat until tomatoes break down, about 6 minutes.

Add minced garlic and balsamic vinegar. heat through, about 2 minutes.

Remove tomato sauce from pan and place in a bowl.

Wipe out the skillet with a paper towel.

Place chicken back in the skillet and top each piece of chicken 1 Tablespoon of basil.

Next, layer the tomatoes on top of the chicken and top with mozzarella cheese. Pile it high!

Place under the broiler until cheese is melted , spotty browned and bubbly.