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1.
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For best results, season the chicken breasts with salt and let sit for about 4 hours in the refrigerator.
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This allows the salt to penetrate throughout the chicken meat (not just season the skin) and will produce a juicier, more flavorful and more tender chicken breast.
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When ready to cook, pour out any water on the plate the chicken was resting on, rinse the chicken breasts and pat very dry.
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Season with black pepper (no more salt is needed).
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Let the chicken breasts rest for 20 minutes on counter to take the chill off.
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2.
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Preheat the oven to 400F.
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Heat a 12-inch oven-proof saute pan or frying pan over medium high heat.
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Add the olive oil and swirl to coat.
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When oil is shimmering, lay the chicken breasts, skin side down and saute for 3-4 minutes until skin is golden brown.
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Turn the chicken over in the pan and place pan into the oven for 10 minutes.
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3.
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Remove the pan from the oven and alternate fresh mozzarella slices with tomato slices on top of each chicken breast (secure with toothpicks if you want to).
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Return the pan back into the oven and cook an additional 3 minutes, or until the thickest part of the chicken breast reads 165F.
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The cheese should be wonderfully melty.
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(If you like your mozzarella slightly charred, you can turn your broiler to high and place the rack close to the heat source for the last minute of cooking)
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4.
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Remove from the oven and let rest for 5 minutes.
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Sprinkle with fresh basil leaves and serve.
