Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon of pepper.
In a large nonstick skillet heat olive oil over medium-high heat. Add chicken; cook for 10-12 minutes or until chicken is no longer pink turning once. Transfer chicken to a serving platter; cover and keep warm.
Drain fat from skillet. Add tomato, water, parsley, vinegar, remaining salt and pepper to skillet.
Bring to boiling; reduce heat. Simmer uncovered for 3-4 minutes or until tomatoes begin to soften, stirring occasionally.
Serve tomato mixture over chicken.
There are 199 calories in 1 serving of Chicken with Cherry Tomatoes.