Servings: 4

1 tbsp. extra-virgin olive oil 1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts 1 lb. boneless skinless chicken breasts
kosher salt kosher salt
Freshly ground black pepper Freshly ground black pepper
1/4 cup balsamic vinegar ¼ cup balsamic vinegar
2-3 cloves minced garlic 2 to 3 cloves minced garlic
1 pint grape tomatoes, cut in half 1 pint grape tomatoes, cut in half
2 tbsp. shredded basil 2 tbsp. shredded basil
mozzarella to top chicken mozzarella to top chicken

Heat olive oil in a large skillet over medium-high heat
Cut the chicken in half if your breasts are thick and then season each side with salt and pepper. Cook until golden and cooked through, about 5 to 6 minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. (Enjoy the aroma!!)
Add halved tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
Stir in basil.
Return chicken to skillet and mix into the tomatoes some. Top each piece of chicken with mozzarella and cover with lid to melt cheese.
Spoon tomatoes over chicken and serve.