Caprese Stuffed Chicken

Ingredients

• 4 medium sized chicken breasts
• 2 Roma or medium sized vine ripe tomatoes thinly sliced
• ¼ cup sun dried tomatoes in oil
• 4 slices fresh mozzarella
• 12 basil leaves
• 4 cloves garlic minced
• ¼ cup balsamic glaze homemade or store bought
• 2 teaspoons Italian seasoning
• ¼ teaspoon Salt
• ¼ teaspoon pepper

Instructions

1. Preheat oven to 350°F.
2. With a knife, cut the center of the breast, lengthwise to make a pocket. Cut about
3. ¾ of the way through the breast, starting on the thickest side.
4. Combine the salt, pepper, and Italian seasoning.
5. Pour 1 teaspoon of sun dried tomato oil over each breast. Rub around.
6. Sprinkle with seasonings. Rub all over inside and out of each breast.
7. Inside each breast, put 2 thin slices of tomato, one slice of fresh mozzarella
8. cheese, 3 basil leaves and 2 teaspoons of sundried tomatoes.
9. Close the breasts by poking 2-4 toothpicks into the top of the chicken diagonally
10. and through to the bottom, like sewing it shut.
11. In an ovenproof skillet, heat 1 tablespoon of oil (olive oil, avocado oil or sun dried
12. tomato oil).
13. Once the oil is hot, add the chicken, cooking just to sear each side. About 4
14. minutes on each side.
15. 10.Add balsamic glaze to the pan around the chicken. Turn the chicken to coat in
16. the glaze.
17. Transfer the pan to the oven. Cook for 10-12 minutes or until the chicken has
18. reached 165°F and the cheese has melted.
19. 12.Remove the toothpicks and drizzle with the pan juices.
20. 13.Garnish with basil chiffonade