1. Preheat your oven to 400°F (200°C).

2. Melt the butter in a large skillet over medium heat, then add the chicken breast fillets. Cook until they are browned on both sides and cooked through, which should take around 6-7 minutes per side. Once done, remove the chicken from the skillet and set it aside.

3. Add the sugar snap peas to the same skillet and cook until they are tender, which should take about 3-4 minutes. Next, add the cherry tomatoes and cook for an additional 2 minutes.

4. In a small bowl, combine the black pepper, rose pepper, and salt.

5. Place the cooked chicken breast fillets on a baking sheet lined with parchment paper. Sprinkle slices of Parmesan cheese on top of each fillet, followed by a sprinkle of the pepper mixture.

6. Bake the chicken in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

7. While the chicken is baking, mix together the balsamic glaze ingredients in a small bowl.

8. Remove the chicken from the oven and brush the balsamic glaze on top of each fillet. Return the chicken to the oven and bake for an additional 2-3 minutes.

9. Finally, remove the chicken from the oven and garnish with chopped fresh thyme. Serve hot and enjoy!