Whisk together flour, 2 teaspoon of the Italian seasoning, and ¼ teaspoon each salt and black pepper.
Coat chicken with flour & seasoning mixture.
Heat oil in large broiler-safe nonstick skillet over medium-high heat. Of course I'm a big fan of cast iron.
Add chicken and brown, turning, until golden and cooked through, 4 to 6 minutes. Transfer to plate.
Heat broiler.
Add tomatoes and remaining ½ teaspoon Italian seasoning to skillet. Cook, stirring, until tomatoes are broken down and becoming saucy, about 6 minutes.
Add garlic and cook 1 minute longer.
Remove pan from heat, place chicken into sauce, and top with cheese.
Broil chicken 6" from heat until cheese is golden, about 2 minutes.
Serve.
Recipe Notes
The original recipe called for ¼ C fresh basil leaves as garnish after broiling. I didn't have any and left them out.The original recipe also called for 3 pt of grape tomatoes, but that seemed like too much so I cut down to 1 pt but you can certainly add more.