Preheat oven to broil. Season chicken with Kosher salt and ground pepper, to taste. Transfer to a large skillet.
In a large skillet, heat 2 Tablespoons olive oil over medium-high heat. Add chicken breasts and cook, until cooked through, about 4-5 minutes on each side. Set aside.
Add garlic to the same skillet. Cook until fragrant, about 1 minute. Then, stir in crushed tomatoes, dried basil, oregano and parsley. Season with Kosher salt and ground pepper. Bring to a boil and then simmer for about 15 minutes to allow sauce to thicken. Stir occasionally.
Transfer chicken back to skillet. Top with mozzarella and mini pepperoni.
Place into oven. Broil until cheese is melted and golden brown, about 3 minutes. Serve immediately and garnish with fresh basil leaves.
