Sear the chicken breasts - 10 minutes
Before you start searing the breasts, make sure they are evenly thick - about an inch at its thickest point. Depending on the size of chicken breasts, you can even out the thickness using a meat mallet or bottom of a small frying pan. You can also cut them horizontally through the middle to make thinner cutlets.
Pat chicken breast dry and season with salt and pepper.
Heat a 10 inch skillet or pan on medium heat and add about 1 tbsp olive oil to coat bottom. Add chicken and cook for 5 minutes each side. Tip: Chicken is done when juices run clear when pierced.
Set aside on a separate plate.
Make the vinegar reduction and blister the tomatoes - 3 minutes
Add a tablespoon of oil to the pan and sauteé chopped garlic cloves for a minute.
Add 1/4 cup of balsamic vinegar ( CAUTION. THE VINEGAR WILL BOIL VIGOUROUSLY SO DO WITH THE PAN THIS AWAY FROM YOU AND UNDER YOUR STOVE VENT TO CAPTURE THE FUMES.
Add the cherry tomatoes and stir for a minute.
Add chicken and cheese to complete the dish - 2 minutes
Add chicken to pan and cover each breast with two thin slices of cheese.
Cover pan for a minute until cheese melts.
Add shredded basil and stir.
Plate the dish
Plate the chicken breasts, garnish with tomatoes, balsamic reduction and shredded basil.
Serve on a bed of rice or orzo.