Chicken breast and cherry tomatoes in basil oil

Chop the onion and crush the garlic. Heat a saucepan with oil on low heat and fry the onion and garlic in it until the onion is glazy. Then add the diced tomatoes, balsamic vinegar and salt and pepper and leave to simmer on a low heat for 10 minutes.

Set aside a few basil leaves (15 g) and finely chop half of them - stalks and leaves. Add them to the sauce in the last minute.

Preheat the oven to 180 degrees.

Heat oil or butter in a frying pan and fry the chicken breasts in it. Then put the tomato sauce in an oven dish and place the chicken breast in it. Cook in the oven for another 15 minutes.

In the meantime, cut the mozzarella balls into thick slices.

In a tall bowl, blend the extra virgin olive oil, the rest of the basil (15 g) and the white wine vinegar with a hand blender to make a herb oil. Season to taste with salt and pepper.

Cut the mini cherry vine tomatoes into quarters and halve some. Mix them in a bowl with the herb oil.

Remove the chicken from the oven and check that it is cooked. Extend the oven time by 5 minutes if the chicken is not yet cooked. Spread the mozzarella over the chicken breasts and top with the tomatoes in herb oil. Garnish the chicken with the basil leaves.

Serve immediately and enjoy!