Ingredients
7ozchicken breasts
salt and pepper,to season
1tspdried oregano
tspdried basil
2Roma tomatoes,sliced thinly
¼cupsun dried tomato strips in oil
4mozzarella cheese slices,or cheese of choice
12basil leaves,divided
4clovesgarlic,minced or finely chopped
⅓cupbalsamic vinegar
2tbspbrown sugar
Preparation
Preheat oven to 350 degrees F. Cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
Seal with 3 to 4 toothpicks diagonally to keep the filling inside while cooking.
Heat 2 teaspoons of sun dried tomato oil in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug.
Pour the mixture into the pan around the chicken and bring to a simmer while stirring occasionally, until the glaze has slightly thickened
Transfer pan to the preheated oven and continue to cook for a further 10 to 15 minutes, or until the chicken is cooked through and the cheese has melted.
Remove toothpicks and drizzle with pan juices.
