On a dishwasher safe cutting board cut the chicken breast(s) in half horizontally. Lay some plastic wrap over them and hammer them with the flat side of a meat mallet getting them as close to evenly thick as you can. It doesn't have to exact.

Put a skillet on at medium high and eyeball a couple of tablespoons of EVOO. Set the oven at 350°F. Lightly sprinkle the filets with salt, pepper, red pepper flakes and dried basil. Cook the filets for about 3-5 minutes a side depending on the thickness. When they are firm to a poke or the juices are running clear or the temperature is 165°F on a meat thermometer they are ready. While the chicken is cooking cut up the tomatoes and garlic. Rinse off the basil leaves and pat them dry. Chop up a few of the basil leaves to be used a garnish on the finished product. Also, slice some fresh mozzarella cheese about 1/4" thick and 3 slices per filet.

When the chicken is done remove the filets to a plate to catch the drippings. Put the garlic in the pan and mix with a wooden spoon scraping the bits off the bottom. As soon as the garlic is fragrant - about 1 minute - add the balsamic vinegar and the brown sugar. Mix it all together and when it comes to a boil put the filets, with the drippings, back in and turn them over in the balsamic glaze getting them coated.

Add the tomatoes and basil leaves holding back 3 tomato slices per filet to go along with the mozzarella cheese topping. Mix it all together and when the basil leaves have wilted and the tomato slices have softened spoon it all on top of the filets.

Arrange the cheese and tomato slices on the fillets. Lightly drizzle with a little bit of EVOO.

Put the pan in the oven until the cheese just starts to melt then enjoy your Sautéed Chicken Caprese Style. Drizzle the balsamic mixture over them and garnish with the chopped basil leaves. This turned out really good! There were no leftovers.