Heat a large non-stick frying pan over high heat. Spray with oil. Cook the chicken for 4 minutes each side until golden and cooked through. Transfer to a plate, cover with foil to keep warm.
Heat the same pan over medium heat. Spray with oil. Add the onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and cook, stirring for 1 minute or until aromatic. Add the wine and simmer until reduced by half. Add the tomatoes, Fountain Spicy Red Sauce and capers and simmer for 5-10 minutes or until the sauce thickens slightly. Stir in the balsamic vinegar.
Add the chicken and turn to coat in the sauce. Top with the basil leaves and serve with potatoes and salad or steamed vegetables if desired.