Pat chicken breasts dry with a paper towel.

Cut each breast in half horizontally into two thinner cutlets. Alternately, place the chicken under a layer of plastic wrap and pound to an even thickness.

Season the chicken breast with Italian seasoning, salt, and pepper.

Add 1 Tbsp olive oil to a large skillet.

Heat oil over medium heat until it starts to sizzle.

Add the chicken breasts to the skillet and cook until browned, about 5 minutes.

Flip and cook for an additional 3-5 minutes.

Remove the cooked chicken to a tray and cover to keep warm.

Repeat with any remaining cutlets.

Add garlic to the skillet and sauté until fragrant.

Add tomatoes, seasoning, basil, and parmesan cheese to the pan.

Stir and simmer on low heat for ten minutes.

Add chicken and plate juices back to the pan and spoon the sauce over the chicken.

Place the mozzarella pieces on top of the sauce, cover with foil and put the skillet on a grill heated to 375 F or over the campfire.

Cook for 10 minutes, until the chicken is heated through and the cheese melts.