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Preheat oven to 420 F.
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Pat dry chicken and season with oregano, basil, Italina herbs, salt, and pepper.
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Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until nicely golden brown, about 4-5 minutes each side.
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Transfer chicken to a plate and add the garlic to the pan, cook for 30 seconds.
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Add the vinegar and brown sugar, stir to combine wand bring to a simmer, cook until glaze has thickened, about 5-6 minutes.
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Return the chicken to the pan, and coat in the glaze. Add the tomatoes, and cook until the chicken is no longer pink, about 7-8 minutes. Coat with the glaze from time to time.
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Top each chicken with a slice of mozzarella cheese; broil until the cheese has melted.
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Serve immediately garnished with basil.