In a medium bowl mix 2 tbsp olive oil, balsamic vinegar, maple syrup, garlic powder and oregano.

Add the chicken to the marinade, cover and refrigerate for 1 hour.

In a skillet over medium-high heat add the rest of the olive (1 Tbsp). Add the chicken to skillet and discard the marinade.

Cook until chicken is no longer pink (about 4 to 5 minutes per side)

Reduce heat to medium/low. Add the fresh mozzarella on top of the chicken followed by the cherry tomatoes.

Cover for 5 to 8 minutes to let the cheese melt and the chicken cook through.

Remove from heat, sprinkle with fresh basil and serve hot.