Grilled Chicken Cutlet Parmigiana

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2 pounds thin cut chicken breast, cutlets

Salt and pepper

Extra-virgin olive oil, for drizzling, plus 2 tablespoons

3 to 4 cloves garlic, chopped

1 teaspoon crushed red pepper flakes

1 small yellow skinned onion, finely chopped

1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand

1 cup, 20 leaves, fresh basil leaves, shredded or torn

1/2 cup Parmigiano-Reggiano

1/2 pound smoked mozzarella, thinly sliced