Ingredients: |
Ingredients: 4 7-oz. chicken breasts salt and pepper, to season 1 tsp. dried oregano 1 tsp. dried basil 2 roma tomatoes, thinly sliced 1/4 c. sun dried tomato strips in oil 4 mozzarella cheese slices (or cheese of choice) 12 basil leaves, divided 4 cloves garlic, minced or finely chopped 1/3 c. balsamic vinegar 2 T. brown sugar
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Directions: |
Directions:Preheat oven to 350º. Cut a pocket about 3/4 of the way through on the thickest side of each chicken breast, being careful not to cut all the way.
Season chicken with salt, pepper, and dried herbs. Pour 1 tsp. of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
Fill each with 2 slices fresh tomato, 2 tsp. sun dried tomato strips, one slice mozzarella cheese and basil leaves.
Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
Heat 2 tsp. 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.
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).
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 is melted.
Remove toothpicks and drizzle with pan juices. |