Pizza Style Chicken Paillards

4 6-8 oz. chicken breasts, pounded thin
2 Tbsp. extra virgin olive oil, divided
Salt and pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. dried oregano
1/2 tsp. red pepper flakes
2 cloves garlic, thinly sliced
2 pints cherry tomatoes, halved
1 lb. ball fresh mozzarella cheese
1/2 cup parmagiano-Reggiano cheese
Fat handful basil leaves

Drizzle chicken with 1 Tbsp. olive oil in shallow dish.  Mix spices and sprinkle on each side of chicken and let sit for a few minutes.

Add 1 Tbsp. oil to skillet over medium high heat.  Add garlic, cook one minutes and add tomatoes.  Season with salt and pepper.  Cover and cook until tomatoes burst, 8 to 10 minutes.  Add basil and stir to wilt.

While sauce cooks, grill or griddle cook chicken.  Transfer to baking sheet.  Top chicken with some of the tomatoes, a few slices of mozzarella, and sprinkle with Parmesan.  Broil until top is brown and bubbly. 

Lynn Craig Jankowski made this when I visited.  It is soooo good.