Preheat your oven to 350°F. Line a baking pan with parchment or greased foil and set it aside. In a medium bowl, stir together the cherry tomatoes, onion, garlic, basil, olive oil and salt and pepper to make a quick bruschetta and set it aside while you start the chicken. Butterfly your chicken breasts in half so you have 4 thinner pieces and season both sides to your liking. Heat the oil in a skillet over med-high heat.

Bake for 10 or so minutes, or until the internal temperature of the chicken reaches 165°F. Then remove from the oven and drizzle the balsamic glaze evenly over everything. Then serve.