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

Add 1 Tbsp olive oil to a large skillet.

Heat over medium until the oil 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.

Combine tomatoes, seasoning, basil, and parmesan in the pan.

Stir and simmer on low heat for 10 minutes.

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

Place the mozzarella on top of the sauce and put the skillet into an oven heated to 375 F.

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