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Preheat oven to 400°F.
Make the Balsamic Sauce: to a small bowl add balsamic vinegar, mustard, honey, olive oil, garlic, salt and pepper. Whisk together until emulsified. Reserve 2 tablespoons of the mixture for later.
Season both sides of boneless chicken breasts with salt & pepper.
Heat one large skillet to medium-high heat.
Add avocado oil to the pan along with chicken breast. Sear each side for 3-4 minutes.
Next, add 1 cup whole cherry tomatoes to the skillet with chicken breast and pour the balsamic sauce over top. (leaving the reserved sauce for later)
Place the skillet in the oven, uncovered, for 20 minutes.
Remove from oven. Top each chicken breast with a slice of fresh mozzarella cheese.
Put back in the oven for an additional 5 minutes, or until internal temperature of chicken reaches 165°F.
Cut remaining ½ cup of cherry tomatoes in half.
Remove chicken from the oven, top with halved cherry tomatoes, fresh basil and finish with remaining balsamic sauce.
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