Olive Oil

Boneless chicken breasts

Salt and pepper

Garlic

Balsamic vinegar

Sliced grape tomatoes

Fresh Basil

Bel Gioioso (or other fresh) Mozzarella

Heat olive oil over slightly above medium heat.  Gently pound out chicken pieces to an even thickness (do not pound thin).  Generously salt and pepper, and add to the hot pan.  Cook 4-5 minutes on each side.

Meanwhile, slice grape tomatoes in half.  Mince the garlic.  Roll the basil and slice into thin strips.

When the chicken is done, remove it to a plate.  Pour a generous splash of balsamic into the pan, followed by the minced garlic.  Stir the garlic about 30 seconds, just until it is fragrant.  Add the tomatoes and cook 3 minutes, stirring occasionally.  Add some basil, cook another minute or so.

Add back the chicken and top with mozzarella.  Cover the pan, and let the mozzarella melt.

Remove the chicken to a plate, and spoon the tomatoes and sauce over the chicken.