Caprese Stuffed Balsamic Chicken

Ingredients

• 4 chicken breasts
• 1 pinch saltto season
• 1 pinch pepperto season
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 roma tomatoessliced thinly
• 1/4 cup sun dried tomato strips in oil
• 4 mozzarella cheese slice sor cheese of choice
• 12 basil leavesdivided
• 4 clove sgarlicminced or finely chopped
• 1/3 cup balsamic vinegar
• 2 tablespoon sbrown sugar

Instructions

1. Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
2. 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.
3. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
4. Seal with 3 4 toothpicks diagonally to keep the filling inside while cooking.
5. Heat 2 teaspoons of sun dried tomato oil (or olive 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.
6. 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; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2 3 minutes).
7. Transfer pan to the preheated oven and continue to cook for a further 10 15 minutes, or until the chicken is cooked through and the cheese has melted.
8. Remove toothpicks and drizzle with pan juices.