4 chicken breasts
1 cup packed fresh basil
3 cups cherry tomatoes
1/2 cup balsamic vinegar
2 tsp olive oil
salt and pepper to taste
In a large nonstick frying pan, cook chicken about 10 minutes on each side over medium high heat.
Once chicken is cooked ALMOST completely through, remove from the pan and let rest on a plate.
In the same frying pan add balsamic vinegar and reduce to about 1/4 cup.
Add in chicken, halved tomatoes and basil leaves.
While cooking, continue to spoon the balsamic reduction over the chicken to maintain moisture.
Serve with remaining basil as a garnish and grilled veggies.