INGREDIENTS
4
(6- to 8-oz.) skinned and boned chicken breasts
2 tsp
kosher salt
1 tsp
freshly ground black pepper
2 tbsp
butter
1 pint
grape tomatoes, halved
3 tbsp
sweet orange marmalade
2 tsp
red wine vinegar
1/3 cup
loosely packed fresh basil leaves, chopped