Place each chicken breast between 2 pieces of parchment paper or plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch.

Season your chicken with sea salt and freshly ground pepper lightly on both sides.

Heat your oil in a large skillet over medium-high heat. Cook chicken for about 4-5 minutes per side, or just until cooked through and no longer pink in the center.

Set your cooked chicken aside on a plate.

Add the garlic and cook until fragrant, about 1 minute. Add in your fresh tomatoes and balsamic vinegar then sauté, stirring, until the tomatoes begin to soften and split, about 3 minutes. Stir in the fresh basil and season with sea salt and pepper.

Return chicken to the skillet and spoon warm tomatoes on top.

I served this on top of a large salad. Alongside quinoa, brown rice, cauliflower rice, or zucchini noodles would be great options too!