Cook garlic and oil in a 10 inch nonstick skillet over medium low heat 1 to 2 minutes, stirring constantly, just until garlic begins to brown. Stir in brown sugar until melted.
Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning until brown.
Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and no longer pink when centers of thickest pieces are cut and liquid has evaporated. Chicken will be golden brown. Watch carefully to prevent scorching.
Top each chicken piece with tomato, cheese, and basil. Cover and heat 1 to 2 minutes or until cheese is melted.