2 chicken breasts (800g – 1kilogram ) cut in half
Salt and pepper to taste
1 teaspoon of each dried oregano and dried basil
1 tomato , thinly slices
1/3 cup sun dried tomato strips in oil
1 cup fresh baby mozzarella cut in half
a few basil leaves
4 cloves garlic , minced
1/3 cup balsamic vinegar
2 tablespoons brown sugar
Preheat oven to 180°C
Cut each chicken breast about 3/4 quarter of the way from the thickest side of each breast (do not to cut all the way)
combine 3 TBS of the oil reserved from the dried tomato with with salt, pepper, and basil and oregano. Mix well.
Brush the oil mix on all sides of the chicken and on the inside
Fill each chicken with fresh tomato, sun dried tomato strips, 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 non stick pan over medium-high heat.
Add the chicken and brown 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
simmer for 2-3 mn until the glaze has slightly thickened
Transfer pan to the oven and continue to cook for a further 20-25 minutes until the chicken is cooked through
Remove toothpicks and drizzle with pan juices.