The chicken breast with pizzaiola is a variant of the classic meat with pizzaiola, a perfect recipe for flavoring the very simple chicken breast. Also in this case you can use the sauce to season the pasta, but since there is cheese I rather suggest some good fresh bread to make a rich, very rich shoe: you will delight!
In this recipe there are those who use capers, others nothing: I add some green olives, I find that it contrasts perfectly with the sweetness of the tomato giving the dish a nice extra edge, but you try the various versions and tell me which one you prefer 
Procedure for preparing the chicken breast with pizzaiola
Cut the mozzarella into slices and leave it uncovered in the fridge, so that it dries a little.
In the meantime, clean the slices of meat, removing any residues of cartilage or other with scissors, then cook them for 4-5 minutes per side in a large non-stick pan, with a drizzle of oil and a pinch of salt and pepper and , once cooked, remove them from the pan and keep them warm.
Prepare the tomato sauce in the same pan: brown the garlic with the oil, then add the puree and reduce for at least 5-10 minutes.
Add the meat and the olives and season with salt and oregano, letting flavor well on both sides, then put on each slice of chicken 1 slice of mozzarella and a pinch of oregano, cover with the lid and cook until the cheese will not have melted.
The chicken breast with pizzaiola is ready: serve, decorate with fresh basil and serve.