Coat the chicken in the olive oil, Italian seasoning, salt and pepper. Place the chicken in a large, cast iron skillet (a Dutch oven or casserole dish would work, too).
Place the chicken in the oven for 15 minutes.
Meanwhile, slice the tomato and mozzarella ball into thin slices.
Once the 15 minutes have passed, add the tomato slices on top of the chicken and place in the oven for 10 minutes.
Remove the skillet from the oven again, place the mozzarella over the tomato and chicken and place back in the oven for a final 8-10 minutes to melt the cheese and cook the chicken. When finished, the chicken should be 165F internally.
To serve, drizzle on some balsamic reduction and top with torn, fresh basil leaves.