Cut the chicken into long pieces, each about 2 inches wide. Season the chicken with sweet paprika, salt, and pepper.

In a large skillet over medium heat, heat the olive oil. Add chicken and cook for around 3-5 minutes on each side, until golden brown. Reduce the heat, add garlic, and cook for 30 seconds.

Slowly add the balsamic vinegar, stir, and cook for 1 minute. Add the tomatoes and cook for 10-15 minutes.

Remove from the heat. Stir in the basil, add mozzarella on top and cover with a lid to melt. Transfer to a plate and serve with gluten-free bread, toast, or baguette slices. It also tastes great paired with rice.