Make sure chicken breasts are pounded very thin. Season chicken with salt and pepper, liberally.

In a bowl, toss the tomatoes with the seasoning, cheese and basil.

Spoon some of tomato mixture down the center of each chicken breast. Roll up each breast, taking care to tuck in any loose edges that might come undone. If a little filling falls out it is okay (we’re going to put some more on top after). Secure chicken bundles with either toothpicks or kitchen twine.

Roll each bundle carefully in the breadcrumbs.

Preheat oven to 375.

Heat oil in a large, oven-proof (if you do not have an oven-proof skillet you will need to transfer to a baking dish after browning in a skilleskillet, over medium/high heat. Place each chicken bundle in the hot oil and brown for about 3-5 minutes. Using tongs, carefully turn each chicken bundle over and brown other side. Once both sides are browned, pour remaining tomato mixture over chicken (or around chickeand transfer skillet to oven (If not using an oven-safe skillet, transfer chicken to a baking dish and then continue). Bake chicken for 15-20 minutes, or until chicken is cooked thru.

While chicken is baking, place balsamic vinegar in a small saucepan over medium/high heat. Once the vinegar comes to a boil, reduce heat to medium. Allow to cook, about 10 minutes, until beginning to thicken. Turn off heat and set aside. ALTERNATE – use a store bought balsamic glaze.

Once chicken is removed from oven, drizzle balsamic glaze over the chicken and top with additional torn basil leaves if desired.