Season the chicken with salt and pepper.

Heat a dash of oil in a pan on medium high heat. Cook the chicken for 5 minutes on one side, until golden brown.

Turn the chicken over and reduce heat to low. Cook covered for about 12 minutes until the center of the chicken is cooked through. Transfer on a cutting board and rest for 5 minutes.

Put the balsamic vinegar in a small pan and bring to a boil. Reduce heat to low and simmer for 10-12 minutes until the vinegar becomes syrupy and has reduced by half.

Slice the chicken and serve on the Snow White Rectangular Platter with the mozzarella, peach and basil. Drizzle on the balsamic reduction.