Heat olive oil over medium high heat in a large saute pan.
Sprinkle all sides of each chicken breast with garlic salt. Place in preheated pan.
Cook chicken for 5-6 minutes until cooked half way through (depending on thickness of chicken) and flip.
Continue to cook until chicken is cooked through and reaches an internal temperature of 165.
While chicken is cooking prepare tomatoes and fresh basil and set aside.
Pour balsamic vinegar into a small pot over medium heat.
Once boiling reduce heat, and simmer for about 5 minutes until thickened slightly, stirring occasionally. It is reduced when it coats the back of a spoon.
When chicken is cooked, spread tomatoes over the top evenly, sprinkle with fresh basil, and drizzle balsamic reduction over each piece.