INGREDIENTS
1 lb
boneless, skinless chicken breast cutlets (or boneless, skinless breasts that have been butterflied and pounded thin)
3/4 tsp
salt
1/2 tsp
freshly ground black pepper
6 tsp
extra-virgin olive oil
3
garlic cloves, minced
1 pint
cherry or grape tomatoes
1/3 cup
balsamic vinegar
1/2 cup
packed fresh basil, finely chopped