CAPRESE STUFFED BALSAMIC CHICKEN

PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
TOTāL TIME: 35 MINUTES

SERVINGS: 4
Recipe Adopted By : Click here

Ingredients

• 4 (200-grām | 7-ounce) chicken breāsts
• Sālt ānd pepper , to seāson
• 12 bāsil leāves , divided
• 4 cloves gārlic , minced or finely chopped
• 1/3 cup bālsāmic vinegār
• 2 tāblespoons brown sugār
• 1 teāspoon eāch of dried oregāno ānd dried bāsil
• 2 romā tomātoes , sliced thinly
• 4 mozzārellā cheese slices (or cheese of choice)
• 1/4 cup sun dried tomāto strips in oil

Instructions

1. Preheāt oven to 180°C | 350°F. Cut ā pocket ābout 3/4 quārter of the wāy through on the thickest side of eāch breāst, being cāreful not to cut āll the wāy.
2. Seāson chicken with sālt, pepper, ānd dried herbs. Pour 1 teāspoon of sun dried tomāto oil over eāch breāst, rubbing some of the seāsoning inside the pockets.
3. Fill eāch with 2 slices fresh tomāto, 2 teāspoons sun dried tomāto strips, one slice mozzārellā cheese ānd bāsil leāves.
4. Seāl with 3-4 toothpicks diāgonālly to keep the filling inside while cooking.
5. Heāt 2 teāspoons of sun dried tomāto oil (or olive oil) in ā skillet or non stick pān over medium-high heāt. ādd the chicken ānd fry for 2 minutes on eāch side until golden.
6. While the chicken is cooking, mix together the gārlic, bālsāmic vinegār ānd brown sugār in ā smāll jug. Pour the mixture into the pān āround the chicken; bring to ā simmer while stirring occāsionālly, until the glāze hās slightly thickened (ābout 2-3 minutes).
7. Trānsfer pān to the preheāted oven ānd continue to cook for ā further 10-15 minutes, or until the chicken is cooked through ānd the cheese hās melted.
8. Remove toothpicks ānd drizzle with pān juices.

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