1 Tbsp olive oil
1 lb boneless skinless chicken breast
1/4 C balsamic vinegar
2 cloves garlic, minced
1 Pint grape tomatoes, halved
1 Tbsp shredded basil
In a large skillet over medium-high heat, heat oil.
Season chicken with salt and pepper and 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 to 7 minutes.
Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with cheese and cover with lid to soften cheese.
Spoon tomatoes over chicken and serve.