Tomato and Basil always pair well, and this dish is pretty much perfection.

Ingredients:

• 4 Boneless Skinless Chicken Breasts
• Salt and Pepper to Season
• 1/2 Tablespoon Dried Oregano
• 1/2 Teaspoon Garlic Powder
• 1 Tablespoon Butter, Divided
• 1 Tablespoon Extra Virgin Olive Oil, Divided
• 2 Cup Grape Tomatoes, Halved
• 1/2 Cup Fresh Basil, Shredded
• 4 Garlic Cloves Minced

Instructions:

1. Heat up 2 Teaspoons Olive Oil and 2 Teaspoons Butter in a skillet over Medium High Heat.
2. Pound the Chicken Breasts between parchment so they are all the same thickness. Season both sides well with Salt, Pepper, Dried Oregano and Garlic Powder.
3. Place the Chicken into the pan and fry both sides until they are fully cooked. This will take roughly 5 minutes per side (time will vary based on thickness).
4. Transfer the chicken to a plate and cover to keep warm.
5. Add the remaining butter and Olive Oil to the pan.
6. Add the Garlic to the pan and let it cook in the pan for 1 minute.
7. Toss in the Tomatoes and let them cook in the pan for about 2 Minutes, or until they begin to get soft.
8. Turn off the heat. Stir in the Basil and season with Salt and Pepper.
9. Return the Chicken to the pan. Allow the juices to mix in with the chicken.
10. Serve with a plate of your favorite rice and enjoy!