Season the chicken breasts on both sides with salt and pepper.
Put a saute pan with a lid over a medium-high flame and sear the chicken 1-2 minutes on each side until they develop some color. Transfer to a plate.
In the same pan, lower the flame to medium and add the garlic. Saute for 1 minute and then add the wine.
Cook for 1-2 minutes scraping up any bits that have stuck to the bottom of the pan.
Add the tomatoes, basil and salt to taste to the pan. Saute for 2-3 minutes, just until they begin to break down.
Return the chicken to the pan and top with the mozzarella slices.
Cover and cook until the mozzarella has melted, about 2-3 minutes.
Garnish with more basil leaves and serve immediately.