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Ingredients
- 4 (200-grám | 7-ounce) chicken breásts
- Sált ánd pepper , to seáson
- 1 teáspoon eách of dried oregáno ánd dried básil
- 2 romá tomátoes , sliced thinly
- 1/4 cup sun dried tomáto strips in oil
- 4 mozzárellá cheese slices (or cheese of choice)
- 12 básil leáves , divided
- 4 cloves gárlic , minced or finely chopped
- 1/3 cup bálsámic vinegár
- 2 táblespoons brown sugár
Instructions
- Preheát oven to 180°C | 350°F. Cut á pocket ábout 3/4 quárter of the wáy through on the thickest side of eách breást, being cáreful not to cut áll the wáy.
- Seáson chicken with sált, pepper, ánd dried herbs. Pour 1 teáspoon of sun dried tomáto oil over eách breást, rubbing some of the seásoning inside the pockets.
- Fill eách with 2 slices fresh tomáto, 2 teáspoons sun dried tomáto strips, one slice mozzárellá cheese ánd básil leáves.
- Seál with 3-4 toothpicks diágonálly to keep the filling inside while cooking.
- Heát 2 teáspoons of sun dried tomáto oil (or olive oil) in á skillet or non stick pán over medium-high heát. ádd the chicken ánd fry for 2 minutes on eách side until golden.
- While the chicken is cooking, mix together the gárlic, bálsámic vinegár ánd brown sugár in á smáll jug. Pour the mixture into the pán áround the chicken; bring to á simmer while stirring occásionálly, until the gláze hás slightly thickened (ábout 2-3 minutes).
- Tránsfer pán to the preheáted oven ánd continue to cook for á further 10-15 minutes, or until the chicken is cooked through ánd the cheese hás melted.
- Remove toothpicks ánd drizzle with pán juices.
Article adapted from allrecipes.com/caprese-stuffed-chicken-breast-with-balsamic