
Drizzle chicken with 1 tablespoon oil in a shallow dish and season with salt, pepper, granulated garlic and onion, oregano and red pepper flakes. Let marinate a few minutes
Preheat broiler; preheat grill or griddle pan
Heat a large skillet with a lid over medium-high heat with remaining tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook until tomatoes burst and soften, 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt.
While the tomatoes cook, grill or griddle-cook chicken a few minutes on each side then transfer to baking sheets. Top chicken with tomato sauce, mozzarella cheese and Parmigiano-Reggiano, as if it were a small pizza. Place under broiler and broil until top is bubbly and brown.
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Pizzette-Style Chicken Paillard
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