Chop 1 ¼ pounds tomatoes
and slice 3 cloves of garlic. Set both aside.
Lightly coat chicken
cutlets with flour, shaking off excess. Add chicken to a medium skillet
with 3 tablespoons olive oil and cook on medium heat for 3 minutes.
Flip chicken over, and cook until chicken is cooked through, about 3
Add the tomatoes, garlic
and ½ teaspoon salt to the skillet. Cook for 3 minutes, while stirring
and scraping bits off the bottom of the pan.
Cut 8 ounces of fresh
mozzarella balls in half.
Top each piece of
chicken with tomatoes, mozzarella, and fresh basil.