1-Preheat the oven: Preheat the oven to 425°F and place a rack in the middle to ensure even heat distribution.

2-Mince the 3 cloves garlic: and combine them in a broiler-safe 9×13-inch baking dish with the 1 pint grape or cherry tomatoes, 3 tablespoons olive oil, 2 tablespoons balsamic glaze, and 1/2 teaspoon of the kosher salt.

3-Pound the 4 medium boneless skinless chicken breasts: to an even 1/2-inch thickness and season them with the remaining 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

4-Add the seasoned chicken breasts to the baking dish: coating them with the tomato mixture, and arrange everything in a single layer with the tomatoes pushed to the edges for optimal roasting.

5-Roast in the preheated oven: for 20-25 minutes until the chicken reaches an internal temperature of 165°F, ensuring it’s juicy and fully cooked.

6-Thinly slice the 4 ounces fresh mozzarella cheese: and slice the leaves from the 1/4 small bunch fresh basil (about 2 tablespoons).

7-Remove the dish from the oven, switch the oven to broil: spoon the tomatoes over the chicken, top with the sliced mozzarella in a single layer, and broil for 1-2 minutes until the cheese melts perfectly.

8-Drizzle with additional balsamic glaze if desired: and garnish with the sliced basil leaves for a fresh finish.