Instructions

1. If you're one of those people who is super anal about chicken and it's level of done-ness, feel free to preheat your oven to 350. If you feel confident in your ability to tell when chicken is cooked, you can skip this step.
2. In a medium saucepan or large frying pan, pour in balsamic vinegar. Heat over medium heat until simmering. Simmer until reduced by half. It should be thick and syrupy. Set aside.
3. Heat olive oil in a large frying pan over medium heat.
4. Salt all surfaces of your chicken boobs just slightly.
5. Stuff the chicken with the cheese, tomatoes, and 3-4 basil leaves (you can do less basil, I just really love basil). You don't want the cheese hanging off the side or it's going to melt all over your pan, so it might be fruitful to half the slices depending on how it all fits together. You want the chicken to look like a lil' sandwich. One layer of everything.
6. Just before adding your chicken, toss the garlic in the pan and stir-fry in the oil for about one minute, then add a sprinkle of parmesan directly to the pan.
7. Add chicken to the pan, and cover. Cook for five minutes, and then flip (add more parmesan to the pan for the other side) and cook for five minutes on the opposite side.
8. If your cheese isn't melted, or your chicken breasts are super thick or you're just plain real fuckin' weird about chicken feel free to finish it in the oven for another 5 or so minutes.
9. Plate, and drizzle balsamic reduction over the top.

Start this meal off right with this creamy Chicken and Gnocchi Soup!