Cut a pocket into each of the chicken breasts. Stuff the basil leaves and sliced salami into the openings, insert 1 stick of cheese into each. Secure the openings with toothpicks. Season the chicken breasts.
Heat the oil in a non-stick frying pan, brown the chicken breasts over a medium heat for approx. 7 mins. on each side.
Mix the oil and garlic in a bowl. Add the vine-ripened tomatoes and toss them in the oil. Once the chicken breasts have been turned, place the tomatoes in the frying pan, cook with the meat for approx. 7 mins.
Plate up the chicken. Serve the tomatoes alongside, sprinkle with salt, drizzle with balsamic and garnish with basil.