Heat 2 tablespoons olive oil in a large, heavy-based frying pan. Slice the chicken breasts in half widthways, almost all the way through, opening the chicken out on its hinge to form a ‘butterfly’. Season all over with a little salt and pepper. Cook the chicken over a moderately high heat for 5 minutes on each side or until golden and cooked through.
Meanwhile, make a salsa. Mix together plum tomatoes, basil and red onion, the remaining oil and the balsamic vinegar. Season to taste with salt and pepper.
Put a slice of goats’ cheese on each of the chicken breasts, cover the pan with a lid and cook for a further 1–2 minutes over a gentle heat or until the cheese melts slightly. Serve the hot chicken on warmed serving plates with the salsa spooned over and with a simple salad and crusty bread, if liked.