2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
4 boneless, skinless chicken breasts, (about 1 1/4 lbs.)
1/2 cup chopped sweet onion
2 cups red or yellow grape tomatoes, halved lengthwise
1 tsp. red wine vinegar
1/4 cup chopped fresh basil leaves
Full recipe from : yummly.com
Melt 1 tablespoon I Can't Believe It's Not Butter!®
Spread in large nonstick skillet over medium-high heat and cook chicken, turning once, until thoroughly cooked, about 12 minutes.
Remove chicken from skillet and keep warm.
Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook onion until it begins to soften, about 1 minute.
Add tomatoes and vinegar and cook until heated through, about 1 minute.
Remove from heat and stir in basil.
Evenly spoon over chicken.