Heat the olive oil in a large frying pan. Add the chicken tenders to the hot pan and sprinkle with the salt and pepper. Cook for about 4 minutes on each side until they are 160 on a meat thermometer. Transfer to a serving platter.
Turn the heat to medium-high and add the balsamic vinegar and sundried tomatoes. Cook until reduced by half. Add the chicken back to the pan and coat with the balsamic glaze. Transfer back to the serving platter and top with basil.