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Arrange a rack in the middle of the oven and heat the oven to 425℉.
Mince 3 garlic cloves and add to a broiler-safe 9x13-inch baking dish. Add 1 pint grape or cherry tomatoes, 3 tablespoons olive oil, 2 tablespoons balsamic glaze, and ½ teaspoon of the kosher salt. Stir to combine.
Pound 4 medium boneless, skinless chicken breasts: Working with 1 piece at a time, place in a large resealable bag and pound to an even ½-inch thickness. Season all over with the remaining 1 teaspoon kosher salt and ¼ teaspoon black pepper.
Add the chicken to the baking dish 1 piece at a time, turning to coat all over with the balsamic mixture. Push the tomatoes to the edges of the baking dish and nestle the chicken in a single layer in the middle.
Roast until the chicken is cooked through and registers at least 165°F on an instant-read thermometer inserted into the thickest part, 20 to 25 minutes. Meanwhile, thinly slice 4 ounces fresh mozzarella cheese. Pick the leaves from ¼ small bunch fresh basil and thinly slice until you have 2 tablespoons.
Remove the chicken from the oven. Heat the oven to broil. Spoon the tomatoes over the chicken. Place the mozzarella over the chicken and tomatoes in a single layer. Broil until the cheese is melted, 1 to 2 minutes. Drizzle with more balsamic glaze if desired and garnish with the basil.