Cut each chicken breast in half lengthwise and bash using a meat mallet or rolling pin until they are between ¼ inch and ½ inch thick.
Sprinkle each chicken cutlet with a pinch of salt then dust in flour until lightly coated, shake off any excess.
Add 2-3 tablespoons of olive oil to a large pan or skillet. Once hot fry the chicken on both sides until golden brown (you may need to do this in batches) then transfer to a clean plate. Cover the chicken with foil and set aside.
Add the white wine to the same pan you cooked the chicken and scrape any brown bits with a wooden spoon. Simmer until the wine has reduced by half.
Next, add the plum tomatoes, add 1-2 tablespoon of water to the can and rinse out any leftover tomato, add it to the sauce. Crush the tomatoes using a potato masher or wooden spoon then let it simmer on a medium heat for 10 minutes.
After 10 minutes the sauce should have reduced. Add the capers, torn fresh basil and a good pinch of salt and pepper, stir.
Add the chicken to the sauce and continue to simmer for another 10 minutes.
Meanwhile, pre-heat your broiler (grill UK).
Cut the scamorza cheese into ¼ inch thick slices. Turn the heat off the chicken then lay slices of cheese over each cutlet.
Put the pan under the broiler (grill) until the cheese is melted and golden, serve.