For the chicken, I took three breasts and sliced them in half by placing my palm on top of the chicken breast and slowly cutting horizontally through the breast.
Heat up about 3 ounces of olive oil in a large saute pan over medium/high heat. Once hot, place the chicken breasts into the saute pan. Cook for about four to five minutes, until golden brown, making sure to move the chicken around so it doesn't stick to the bottom of the pan. Flip the chicken breasts over onto the other side and cook for another four to five minutes. Once golden brown, remove from the saute pan and set aside on a dish.
In the same pan, add in the garlic and tomatoes. Rip up a few basil leaves and mix into the pan. Add in sea salt and black pepper and continue to cook for about three minutes, occasionally stirring.
Once the tomatoes have cooked for about three minutes, add the chicken back into the pan. Drizzle a bit of balsamic vinegar into the pan and mix the chicken with the tomatoes. Continue to cook for about five to six minutes, making sure to occasionally mix the tomatoes around and flip the chicken breasts to cook evenly.
Place the mozzarella slices over each chicken breast. Use enough slices to cover each chicken breast. Place the lid over the saute pan and continue to cook for about four minutes or until the mozzarella has melted, over a medium/low flame.
Remove from the stove. Serve with a few fresh basil leaves on top and a drizzle of balsamic vinegar. A salad or some pasta with tomato sauce are good sides to enjoy with the Caprese chicken. Salute and cin cin!