Cut the sides of the chicken breast to make a slightly larger pocket. Cut tomatoes and mozzarella into slices (8 slices of tomatoes, 8 slices of mozzarella).
Cut the clove of garlic into small cubes, sprinkle with a little salt and flatten with a knife and pull to a pulp. Cut the onions into thin slices.
Season the inside and outside of the chicken breast with pepper and a little salt. Put 2 slices of tomatoes and mozzarella in each of the pockets, a few onions and a little garlic, cover with 2 basil leaves and close.
Put the flour on a plate, color it reddish with paprika, turn the chicken breast in it and fry in olive oil in a hot pan. When they are golden brown, turn back the heat and let simmer a little. The chickens are good when the cheese is runny.