Why do I eat things that hurt my belly?

Something my belly says no to... Balsamic Vinegar... but I do love it. One of my toxic traits is continuing to eat things that hurt me... to see if they still hurt me. News flash - balsamic still hates me. I've been seeing this kind of recipe hanging around online and it sure looked good to me. I had some spare cherry tomatoes, chicken in the freezer, and basil - heavens we have basil... so much basil. The basil in our garden has taken about 6 weeks to finally do something but our standing garden has been plentiful with basic - which we love. This recipe was very simple to make - those of us who enjoy Balsamic Vinegar enjoyed it - those of us who wished we'd used red wine vinegar might try it again next time with that instead.

Baked Caprese Chicken
1 pound boneless skinless chicken breasts
1/4 cup balsamic vinegar
2 Tablespoons honey
1 cloves garlic minced
1 Tablespoons olive oil
1 teaspoons Italian seasoning
1/4 teaspoon salt
pinch of pepper
1 cup cherry tomatoes
2 large tomatoes sliced
4 slices mozzarella cheese
chopped basil for garnish

Instructions
Preheat oven to 400 degrees. Add the chicken to a 9×13 inch pan.
In a small bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, salt, and pepper.
Pour over the chicken and add cherry tomatoes to the side of the chicken. Place the tomato slices on the top.
Bake for about 20-25 minutes or internal temperature is 165 degrees. Add cheese for the last 5 minutes to melt.
Garnish with fresh chopped basil if desired.