Slice tomatoes in half, scoop out seeds, then dice.

Pile basil then roll up and thinly slice to create a chiffonade. Add to tomatoes and stir to combine. Set aside.

Pound chicken breasts to a thin, even thickness. Season with pepper.

Put shredded cheese onto a small plate.

Heat EVOO in a large skillet over med-high heat.

Press chicken firmly into cheese on both sides to coat with as much cheese as will stick. Put chicken into heated skillet and cook for 7 minutes on each side.

Remove chicken from skillet and place on a paper towel lined plate to rest for approx 5 minutes.

Top chicken with tomato/basil mixture before serving.