Ingredients

• 4 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

Instructions

• 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 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.

Nutrition

Calories: 199kcal | Carbohydrates: 13g | Protein: 25g | Fat: 4g | Cholesterol: 72mg | Sodium: 158mg | Potassium: 634mg | Fiber: 1g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 13.8mg | Calcium: 40mg | Iron: 1.1mg