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.