Preheat oven to 400F.
In a ziploc bag combine flour, panko crumbs, garlic, parmesan cheese, italian seasoning, salt and pepper.
Pour the skim milk in a bowl.
Heat olive oil in a large skillet.
Dip chicken pieces in the milk and transfer to the bag with the panko crumb mixture.
Toss to coat.
Remove from bag and add chicken to the skillet.
Cook for 1 to 2 minutes on one side; flip over and continue to cook for 1 more minute or until slightly browned.
Place skillet in the oven and bake for 10 minutes; flip over chicken and continue to bake for 8 minutes.
Remove from oven; place mozzarella cheese slices over each chicken piece, top with pepperoni slices and halved tomatoes.
Place back in the oven and bake for 7 to 8 more minutes, or until cheese is melted.
Remove from oven and let stand couple minutes.