To Make The Chicken:Heat oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Add the chicken and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside.
To Make The Balsamic Reduction:Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to medium-low and simmer for 10-15 minutes until reduced by half. Remove and set aside.
Putting the dish together:Plate the chicken, then top with sliced tomatoes, mozzarella and basil. Drizzle with the balsamic reduction. Serve warm.
I served this dish over spaghetti squash. You could serve over butter noodles as well depending on your personal preference.