Instructions

• Pat the chicken cutlets dry. In a small bowl, mix 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper, then season both sides of each chicken breast evenly with the mixture.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (cook in batches if the skillet would be crowded).
• Cook the chicken about 3–4 minutes per side, until each side is browned. Transfer the browned chicken to a plate and set aside.
• Reduce heat to medium. Add the 4 pressed garlic cloves to the skillet and cook, stirring, about 30 seconds.
• Pour in the 28 oz crushed tomatoes, add 1 tbsp Italian seasoning and the remaining 1/2 tsp salt. Stir, scrape any browned bits from the bottom of the pan, and bring the sauce to a simmer. Let simmer for 5 minutes, stirring occasionally.
• Stir in 1/4 cup Parmesan cheese and 1/2 cup heavy cream until combined.
• Stir in most of the 1/3 cup chopped fresh basil, reserving a small amount for garnish. Return the chicken to the skillet and spoon sauce over each piece. Reduce heat to medium-low and simmer 3–5 minutes more, until the chicken is heated through and the sauce has slightly thickened.
• Preheat your oven broiler and move the oven rack to about 6 inches below the broiler. Top each chicken breast with the sliced 4 oz buffalo mozzarella. If your skillet is oven-safe, place it under the broiler; if not, transfer chicken and sauce to an oven-safe baking dish first.
• Broil 3–5 minutes, watching closely, until the mozzarella is melted and begins to bubble and brown.
• Remove from the oven, sprinkle the reserved chopped basil over the chicken, and serve hot (for example, over pasta or with roasted vegetables).