Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with salt, pepper, and Italian seasonings.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.
Melt the butter, then add the garlic and cook for 2 minutes. Add the balsamic vinegar, chicken broth, and honey and stir to combine. Bring to a gentle boil. Let it simmer and reduce for 5 minutes, remove from heat.
Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
Add the chicken to the sauce along with any juices from the plate. Top each piece of chicken with 2 slices of mozzarella and 1 slice of tomato, then sprinkle with dried basil. Arrange the cherry tomatoes around the chicken.
Bake for 8-10 minutes, or until the cheese is just melted, then broil at 425 (or a low broil), for about 2 minutes. Watch it carefully during this time. Remove from oven. Drizzle with balsamic glaze and garnish with fresh basil. Serve with roasted asparagus or roasted potatoes.
Notes
Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.