For the Balsamic Glaze:

In a small, heavy saucepan, mix together the Balsamic, honey and thyme. Bring to a boil, reduce to a good simmer, and reduce to about 1/2 to 1/3 cup, or until the mixture has thickened slightly and coats a spoon. Watch carefully at the end, this will take several minutes.

Remove from heat and whisk in butter a little at a time. Cool to room temperature. (This will cool faster if transferred to a bowl.)

This will thicken under refrigeration; heat to thin it out or add a small touch of water.

Chicken & Tomatoes:

Preheat oven to 350 degrees F.

Heat a tablespoon of olive oil in a large, oven-proof skillet. In the meantime, trim chicken breasts of any fat and gently pound the thickest part of the chicken a few times. An even layer isn’t necessary. Sprinkle with salt and pepper as desired. Sprinkle with 1/4 teaspoon thyme.

Saute chicken until golden on one side, turn. While chicken is cooking, prepare tomatoes. Cut pole to pole and remove most of the seeds. If the inside portion is hard and whitish, remove some of that, too.

Turn the chicken over, add tomato halves, cut side up; nestle them in between the breasts. Bake for 15 to 20 minutes until chicken is cooked through. Remove from heat. Drizzle with about half of the Balsamic Glaze.

Note: Balsamic reduction will keep in the refrigerator, tightly covered in a clean jar for two to three weeks.