1poundboneless skinless chicken breast cutlets (or boneless, skinless breasts that have been pounded thin)
.25tspfreshly ground black pepper
6tsp extra-virgin olive oil, divided
2garlic cloves, minced
1pintpint cherry or grape tomatoes
.3333c balsamic vinegar
.3333c packed fresh basil, finely chopped
1tbspParmesan cheese, for serving (optional)
Season the chicken cutlets on both sides with the salt and pepper.
In a large frying pan, heat 2 teaspoons of the olive oil over medium-high heat. Add half of the chicken cutlets and cook, undisturbed, until golden brown on one side, about 3 minutes. Flip the cutlets and cook for 3 more minutes. Transfer to a plate and cover to keep warm. Add 2 more teaspoons of the olive oil to the now-empty pan and cook the remaining cutlets. Transfer them to the plate.
Reduce the heat to medium and add the remaining 2 teaspoons olive oil. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and balsamic and cook, stirring occasionally, until the vinegar has thickened slightly and the tomatoes have begun to burst, about 10 minutes. Turn off the heat and let the tomatoes stand while you plate the chicken.Serve with fresh basil and Parmesan cheese.