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Caprese Stuffed Balsamic Chicken
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|Ingredients 4 (200-gram | 7-ounce) chicken breasts Salt and pepper, to season|
|1 teaspoon||dried oregano|
|1 teaspoon||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|
Preheat oven to 180°C | 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.