Caprese Stuffed Balsamic Chicken

Directions

1. 1
   Preheat oven to 180C | 350F.
2. 2
   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.Season chicken with salt, pepper, and dried herbs.
3. 3
   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 3-4 toothpicks diagonally to keep the filling inside while cooking.
4. 4
   Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat.
5. 5
   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.
6. 6
   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. 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. 8
   Remove toothpicks and drizzle with pan juices.