4 chicken breasts (6-8 ounces each), butterflied then pounded very thin (1/8-1/4-inch thick)
Olive oil, for drizzling, plus 1 tablespoon
Salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
2 tablespoons fresh thyme, chopped
2 cloves garlic, thinly sliced
1 1/2 pints grape or cherry tomatoes, halved
A fat handful of basil leaves
1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater
Arugula or baby kale, for garnish
Parmigiano Reggiano cheese, for garnish