Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet. Add onion; cook 5 minutes or until chicken is browned, turning once. Remove chicken from skillet; set aside.
Add balsamic vinegar; cook 2 minutes or until thickened. Stir in peaches and drained tomatoes.
Return chicken to skillet. Cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165°F). Sprinkle with basil just before serving.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.