2pintsgrape tomatoesor cherry, or any large tomato cut in large chunks
1/4of a red onionthinly sliced
1 1/2tbsppacked brown sugar
mozzarella cheese for toppingfresh, sliced or shredded- your preference
fresh basilfor garnish
Preheat oven to 425°.
Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Sprinkle seasoning all over each breast. Arrange the tomatoes and red onion around the chicken.
Whisk together the balsamic vinegar, sugar and remaining garlic in a glass mixing cup to combine. Pour over the chicken breasts, flipping each breast in the sauce to evenly coat.
Bake in preheated oven for approximately 30 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. To be on the safe side, check it with a meat thermometer and make sure it is 164° in the thickest part. Sprinkle with cheese and broil for 3-4 minutes, or until cheese is melted and golden.
Garnish with basil, and serve with rice or pasta drizzled with the pan juices. Or use a thick slice of crusty bread for soaking up the juice, which is our favorite way.