Preheat your Oven to 400°F. Pat the 4 piece boneless skinless chicken breasts pounded to even thickness (about 3/4 inch) dry with Paper Towel, then pound to an even 3/4-inch thickness. In a small Mixing Bowl, mix together the 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp kosher salt plus more, and ½ tsp black pepper freshly ground. Season both sides of each 4 piece boneless skinless chicken breasts pounded to even thickness (about 3/4 inch) generously with the spice mixture.

Heat 2 tablespoons of 2 tbsp olive oil in a large Oven over medium-high heat until shimmering. Add the 4 piece boneless skinless chicken breasts pounded to even thickness (about 3/4 inch) and sear without moving them for 4–5 minutes until a deep golden crust forms. Flip and sear the other side for 2–3 minutes.

Remove the Skillet from the heat. Layer 2–3 2 medium ripe tomatoes sliced into 1/4-inch rounds slices on top of each 4 piece boneless skinless chicken breasts pounded to even thickness (about 3/4 inch), followed by 2–3 slices of 8 oz fresh mozzarella sliced into 1/4-inch rounds. Transfer the Skillet to the preheated Oven and bake for 10–13 minutes, until the 8 oz fresh mozzarella sliced into 1/4-inch rounds is melted and bubbly and the 4 piece boneless skinless chicken breasts pounded to even thickness (about 3/4 inch) reaches an internal temperature of 165°F.

Remove from the Oven and let the 4 piece boneless skinless chicken breasts pounded to even thickness (about 3/4 inch) rest for 3 minutes. Scatter ¼ cup fresh basil leaves torn or chiffonade leaves over the top, drizzle generously with 2 tbsp balsamic glaze store-bought or reduced balsamic vinegar and a touch of 2 tbsp olive oil if desired, and serve immediately.