4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 pint cherry tomatoes, halved
8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
1/4 cup fresh basil leaves, roughly chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
Optional: balsamic glaze for drizzling