Place pounded chicken and ¼ cup Nakano Basil & Oregano Seasoned Rice Vinegar in a large ziploc bag and let marinate on the counter. Place a large skillet over medium high heat. Add oil and heat for 30 seconds. Add garlic and let cook until fragrant (about 30 seconds).

Then add chopped cherry tomatoes and toss to coat with garlic and oil. Cook for about 1 minute then put the tomatoes to the outside of the pan and place chicken breasts in the middle. Cook chicken for about 5 minutes on each side (depending on how thick they are).

Once cooked through, Add 1 tablespoon of Nakano Basil & Oregano Seasoned Rice Vinegar to the pan and top with chopped basil.