Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless and skinless (See Note 1))
  • 1 tbsp Dijon mustard
  • 4 tsp olive oil (separated)
  • 1 tbsp balsamic vinegar
  • pinch of sugar
  • 1/2 tsp dried oregano
  • 1/2 tsp each salt and fresh cracked black pepper
  • 1/2 cup sun dried tomato (cut into strips)
  • 4 slices mozzarella cheese (See Note 2)
  • 8 leaves fresh basil

Instruction

  • Preheat oven to 350°F.
  • Whisk together the mustard, 2 teaspoons of oil, balsamic vinegar, sugar, oregano and salt an pepper in a bowl. This will emulsify and be thick and paste like.
  • Rinse and pat dry the chicken with paper towels. Using a sharp knife, horizontally cut a pocket into each chicken breast, be careful not to cut all the way through.
  • Brush the chicken inside and out with the balsamic dressing.
  • Place on work surface and layer each breast with 4 basil leaves, the mozzarella cheese slice and top with sun dried tomato. Secure using toothpick or skewer on the diagonal.
  • Heat the remaining 2 teaspoons of olive oil in an ovenproof skillet (I use cast iron) over high heat. Carefully add the chicken and sauté for 1-2 minutes on each side, or until golden.
  • Transfer skillet with chicken to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Allow to rest for 2-3 minutes before serving. Garnish with torn basil leaves and serve along sautéed vegetables.