Preheat the oven to 400°F (200°C).
On a cutting board, cut a pocket into the side of each chicken breast without cutting through to the other side.
Season each chicken breast inside and out with kosher salt, black pepper, garlic powder, and dried basil.
Cut the mozzarella into four pieces and place one piece into the pocket of each chicken breast; reserve the remaining mozzarella for the sauce.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken and brown on each side until golden, about 2 minutes per side.
Remove the browned chicken to a plate. Pour the can of fire-roasted tomatoes into the same skillet and stir, breaking up any large pieces or blend them before adding if you prefer a smooth sauce.
Return the chicken to the skillet, nestling each breast into the tomato sauce. Tear the remaining mozzarella and scatter it around the chicken.
Transfer the skillet to the oven and bake until the chicken is cooked through and cheese is melted, about 15 minutes.
Remove from the oven, sprinkle with grated parmesan and fresh basil, and serve with parmesan orzo and a house salad.
