4 chicken breasts
Salt and Pepper, to taste
1 teaspoon Italian Seasoning Blend
2 Roma tomatoes, sliced thinly
1/4 cup Sun-Dried Tomato Extra Virgin Olive Oil
4 mozzarella cheese slices
12 basil leaves, divided- 3 for each breast
2 teaspoons minced garlic
1/3 cup Tomato Basil Balsamic Vinegar or Cask Aged 5, 10- or 25-Year Balsamic Vinegar
2 tablespoons brown sugar
Preheat oven to 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. Season chicken with salt, pepper, and Italian Seasoning. Pour 1 teaspoon of Sun-Dried Tomato Extra Virgin Olive over each breast, rubbing some of the seasoning inside the pockets. Fill each with 2 slices fresh tomato, one slice mozzarella cheese and basil leaves. Carefully seal with toothpicks to keep the filling inside while cooking or tie with kitchen twine.
In an oven safe skillet such as cast iron over medium-high heat, heat 2 teaspoons of Sun-Dried Tomato Extra Virgin Olive Oil. When heated add the chicken and cook for 2 minutes on each side until golden brown. Meanwhile, mix together the garlic, balsamic vinegar and brown sugar in a small bowl. 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 cook for a further 15 minutes, or until the chicken is cooked through and the cheese has melted.
Remove toothpicks or kitchen twine and drizzle with pan juices before serving.
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