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Pan seared chicken with Italian style salsa
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| 3 Tbsp | olive oil, divided |
| 9 | cherry tomatoes, halved |
| 9 | yellow tomatoes, halved |
| 3 sprigs | fresh oregano, chopped |
| 3 full sprigs fresh basil, chopped | |
| 1 tsp | chile flakes |
| 3 cloves | garlic, minced |
| 1 large | shallot, minced |
| 1-2 Tbsp | balsamic glaze |
| 4 | boneless chicken breasts, (4-6 ounce) |
1. In a med bowl, toss together 1 Tbsp oil and the next 8 ingredients. Season with salt and pepper; set aside.
2. Preheat oven to 400. Heat a large oven-safe skillet over med-high heat. Season chicken with salt and pepper. Add remaining 2 Tbsp oil to pan, then place chicken into pan. Let chicken brown and cook for about 3 min, then turn over and cook for another 3 min. Transfer skillet to oven and cook for 6-7 min. Remove chicken from pan and plate, spooning quarter of salsa evenly over each breast. Serve hot.
Balsamic glaze:
Reduce 2 Cups balsamic vinegar over med-high heat until reduced to a thick consistency. About 30 min.
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