Trim the fat from 2-3 large boneless skinless chicken breasts.
Butterfly (slice in half) the chicken breasts to give them a uniform thickness so they will cook evenly.
Fill up a bowl with the flour and about 1/2 teaspoon each of seasoned salt and pepper. Dredge the breasts in the flour mixture until evenly covered in flour.
Place a large skillet over medium high heat. Add the butter or olive oil.
When the butter is completely melted (or the oil sizzling), place the chicken breasts in the skillet.
Reduce the heat to just above medium and cook for 4 minutes.
Evenly sprinkle (on the breasts) 1 teaspoon Italian seasoning and 1 teaspoon chicken seasoning.
Flip the chicken and sprinkle the remaining Italian seasoning and chicken seasoning on the chicken.
Cook for another 3-4 minutes or until the chicken is completely cooked through (the chicken should register 165 degrees with a meat thermometer).
Meanwhile, slice the roma tomato into thin slices. Slice the mozzarella cheese into thin slices, and slice the fresh basil.
In a small bowl, whisk together the balsamic vinegar and zesty Italian dressing.
Remove the cooked chicken and top with the cheese, tomatoes, and basil.
Sprinkle on some salt and pepper if desired and some parmesan cheese if desired (optional).
Pour the balsamic mixture over the chicken right before serving.