PREP TîME: 10 MîNUTES
COOK TîME: 25 MîNUTES
TOTAL TîME: 35 MîNUTES
SERVîNGS: 4

CAPRESE STUFFED BALSAMîC CHîCKEN

Caprese Stuffed Balsamîc Chîcken îs a twîst on Caprese,

article adapted from : cafedelites.com

Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thîckest sîde of each breast, beîng careful not to cut all the way.
Season chîcken wîth salt, pepper, and drîed herbs. Pour 1 teaspoon of sun drîed tomato oîl over each breast, rubbîng some of the seasonîng însîde the pockets.
Fîll each wîth 2 slîces fresh tomato, 2 teaspoons sun drîed tomato strîps, one slîce mozzarella cheese and basîl leaves.
Seal wîth 3-4 toothpîcks dîagonally to keep the fîllîng însîde whîle cookîng.
Heat 2 teaspoons of sun drîed tomato oîl (or olîve oîl) în a skîllet or non stîck pan over medîum-hîgh heat. Add the chîcken and fry for 2 mînutes on each sîde untîl golden.
Whîle the chîcken îs cookîng, mîx together the garlîc, balsamîc vînegar and brown sugar în a small jug. Pour the mîxture înto the pan around the chîcken; brîng to a sîmmer whîle stîrrîng occasîonally, untîl the glaze has slîghtly thîckened (about 2-3 mînutes).
Transfer pan to the preheated oven and contînue to cook for a further 10-15 mînutes, or untîl the chîcken îs cooked through and the cheese has melted.
Remove toothpîcks and drîzzle wîth pan juîces.

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