Ingredients

The following ingredients have 4 Servings
  • 4 (200-gram | 7-ounce) chicken breasts
  • Salt and pepper (, to season)
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes (, sliced thinly)
  • 1/4 cup 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 cup balsamic vinegar
  • 2 tablespoons brown sugar

Instruction

  • 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.
  • 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 3-4 toothpicks diagonally to keep the filling inside while cooking.
  • 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.
  • 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 has melted.
  • Remove toothpicks and drizzle with pan juices.