Heat a large non-stick frying pan over medium-high. Add oil, then chicken. Cook until chicken is golden, about 1 to 2 minutes per side.
Add onion and tomato to pan. Cook, stirring occasionally, until onion is tender, about 3 minutes.
Add water and chicken stock to pan. Stir until stock is melted. Bring to a boil, then reduce heat to low. Simmer until an instant-read thermometer inserted into thickest part of chicken breast reads 165°F, about 3 minutes.
Arrange chicken on serving platter. Stir cheese and basil into sauce. Stir until cheese begins to melt, about 1 minute. Serve sauce over chicken.
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Last updated: February 8th, 2021
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