Combine tomatoes, honey, balsamic and olive oil into a bowl, add the mix to a foil lined loaf pan and bake for 12 minutes at 450 F or until the grape tomatoes burst their skins and begin to wrinkle up.
Transfer tomato mix with juices into a bowl and add ¼ tsp.
of salt, give a little stir
Sprinkle each chicken breast with some salt and pepper, heat up skillet with olive oil and cook both breasts several minutes each side to brown, check for clear running juices, once cooked plate up.
Spoon tomato balsamic juice evenly over both breasts and serve up with brown rice or leafy green salad.
