Steps for Preparation

1. Preheat the oven to 400°F. Use the tip of a paring knife to the cut the stem of the Roma tomatoes. Determine the widest side of the tomato and cut the tomato in half lengthwise at that point. This will prevent exposing the seeds and losing tomato juice.
2. Heat the oil in a large sauté pan over medium-high heat. Season the chicken with the salt and pepper. Carefully add the chicken into the hot pan and brown lightly on each side until golden and firm to the touch, about 5 - 6 minutes. Remove chicken to a plate and hold warm.
3. Place the tomatoes in the hot pan; cut side down, leaving enough space between tomatoes for steam to escape. Sear without moving the tomatoes, until they are darkened and almost caramelized, 3-4 minutes. Then place the pan under the broiler for about 2 minutes until the tomato skins blister. Peel off the skins and discard.
4. Carefully lift the tomatoes and place them, cut side down, on top of the chicken breasts. Each breast should have 2 tomato halves. To the hot pan, add the garlic and stir briefly until the aroma is very apparent, about 30 seconds. Remove the pan from the heat, and add vinegar. Also add any juice that has been released from the chicken and stir well.
5. Return the chicken to the pan and spoon some of the pan juices over the tomatoes. Top each portion with basic and two slices of mozzarella. Return pan to the broiler and heat thoroughly until the cheese is melted.
6. Check for doneness of each chicken breast using a Cook'd Right^® Sensor.
1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Chicken breast is done when tip of sensor is fully orange, after about 10 minutes.