#1 Chicken Breasts: Season both sides of chicken breasts with an even dusting of salt, oregano and black pepper. Saute 3-4 minutes per side until the chicken breasts are golden brown and slightly crispy on each side. THis takes a while so be patient.#

2

Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.

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3

Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and minced garlic and hold for 2 hours before use.

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4

Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.

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5

Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.

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6

Balsamic Glaze: Bring vinegar to a boil in small pan and turn down flame to a simmer Reduce by 50% until sauce starts to thicken. Then stir in sugar till dissolved.

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7

To serve: Slice chicken breast into strips on a bias(45 degree angle) and mix into balsamic sauce. Serve on top pasta.