Saute chicken in Primo Garlic EVOO til no longer pink.
Remove chicken, deglaze pan with chicken broth, add cherry tomatoes and cook til they begin to release juices. Add chicken and chopped basil to pan.
Stir in Primo Neapolitan Herb Balsalmic.
When chicken is cooked through, plate chicken and sprinkle with shredded mozzarella.
Serve with a warm French baguette