•  2 x 200g chicken breast fillets+, trimmed
•  olive oil, for brushing
•  sea salt and cracked black pepper
•  250g cherry tomatoes, halved
•  2 tablespoons balsamic vinegar
•  basil leaves, to serve
•  olive oil, extra, for drizzling

  Brush chicken with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium heat, add chicken and cook for 4–5 minutes each side or until cooked through. Remove from the pan and set aside. Add tomatoes and vinegar to the pan and cook for 2 minutes or until tomatoes are caramelised. To serve, slice the chicken, combine with the caramelised tomatoes, sprinkle with basil and drizzle with olive oil. Serves 2.
+ You could also serve these tomatoes with pan-fried fish, char-grilled lamb cutlets or barbecued steak.