Caprese Stuffed Balsamic Chicken

By Cafe Delites · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F). Cut a pocket about three-quarters of the way through the thickest side of each breast, without cutting all the way through.
2. Season the chicken with salt, pepper and the dried oregano and basil, rubbing some seasoning into the pockets. Drizzle 1 teaspoon of sun-dried tomato oil over each breast.
3. Fill each pocket with 2 slices of tomato, 2 teaspoons of sun-dried tomato strips, one slice of mozzarella and basil leaves.
4. Secure each breast with 3-4 toothpicks set diagonally to hold the filling in.
5. Heat 2 teaspoons of sun-dried tomato oil (or olive oil) in an ovenproof skillet over medium-high heat. Fry the chicken for 2 minutes per side until golden.
6. Meanwhile, mix the garlic, balsamic vinegar and brown sugar. Pour around the chicken and simmer, stirring occasionally, for 2-3 minutes until slightly thickened.
7. Transfer the pan to the oven and cook for a further 10-15 minutes, until the chicken is cooked through and the cheese has melted.
8. Remove the toothpicks and spoon the pan juices over the chicken before serving.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicCheeseTomatoBrown sugarChicken breastMozzarella cheeseSun dried tomato