Preheat oven to 350°F.
Chop Roma tomatoes into bite size pieces and put in a bowl. Tear or chiffonade basil and add to tomatoes, stirring to combine. Season with salt and pepper and set aside.
Rinse and dry chicken. Slice each breast in half. Place each half between two pieces of plastic wrap or wax paper and pound with a meat mallet or heavy can to 1/4 inch in depth.
Dredge each breast in flour and let dry on a rack for about 10 minutes. Re-dredge each piece in flour again and then dip in egg wash and then in bread crumbs. Let the chicken dry on a rack for another ten minutes.
Meanwhile, heat a large skillet or saute pan over medium high heat. Put 2 tablespoons of olive oil in pan and when the oil is hot add chicken pieces a few at a time. Cook each side for 2 minutes and then transfer to a 9x13 baking dish. Continue cooking all pieces adding more oil if necessary. Place all chicken in baking dish, trying to have as little overlap as possible.
Chop mozzarella into 3/4 inch cubes and sprinkle over chicken. Sprinkle tomato mixture over cheese and bake in oven for about 15 minutes until chicken is cooked through and cheese is melted.