You can find the recipe we based our dinner on here: Balsamic Glazed Chicken Breast on FoodNetwork.com.
We only made it for two so for the balsamic vinegar and wine we used 1/6th of the recipe...but we used fresh heirloom tomatoes from our friends' garden and red onion instead of yellow (spanish) onion (because it's what we had). We also added 1/3 of a yellow bell pepper and a few chopped Kalamata olives. Next time if we plan for it, I think adding mushrooms would be good too!
I would give it a 5 star rating but make a couple suggestions: 1) Sear well or bake a longer than 10 minutes and 2) Serve with bread to soak up the yummy juices (husband soaked the juices out of the serving dish with a roll after we had dessert because they were so good).