If chicken breasts have tenders, remove the tenders for another use. Working with one chicken breast at a time, place one in a zipper bag and pound with a meat mallet or rolling pin to flatten to ½” to 1” thickness. Continue with remaining pieces. Season the chicken with half of the salt and pepper.

Heat about 3 teaspoons of canola or vegetable oil in a 12” skillet over medium-high heat.

Cook chicken in batches; add two chicken breasts at a time to the hot oil and cook for 4 minutes, without disturbing. Flip over and cook another 4 minutes or until the chicken is fully cooked. Remove chicken to a serving platter, tent with foil. Add remaining 3 teaspoons oil to the skillet and repeat process with remaining two pieces of chicken. Keep chicken tented and warm and allow the juices to accumulate.

Add 1 tablespoon olive oil to the same skillet. Add shallots and cook over medium-high heat until tender, about 2 minutes. Add garlic and cook 2 more minutes.

Add balsamic vinegar and tomatoes and stir until heated, about 1 - 2 minutes. Cover with a lid and cook for 7 - 8 minutes without uncovering, while shaking the pan from time to time. Moisture will accumulate in the pan and the tomatoes will start to break down and burst. Remove from heat, season with salt and pepper.

Pour the balsamic tomato sauce over the chicken and accumulated juices on the platter. Garnish top with freshly grated Parmesan cheese and fresh basil. Serve with optional crusty bread.