1 Tbls. extra virgin olive oil
1 lb. boneless skinless chicken breasts (4)
kosher salt
fresh ground black pepper
ΒΌ c. good balsamic vinegar
2 cloves garlic, minced
1 pints grape tomatoes, halved
4 sliced mozzarella cheese
2 Tbls. shredded basil
In a large skillet over medium-high heat, heat oil.
Season chicken with salt and pepper; cook until golden and cooked through (6 minutes per side). Transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft (5 minutes).
Return chicken to skillet and nestle in tomatoes. Cover and simmer an additional 3-5 minutes. Remove cover, top each breast with a slice of mozzarella and cover with lid to melt cheese. Remove lid and garnish with shreds of basil.
To serve, remove chicken and spoon tomatoes over top.