Balsamic Chicken Caprese
- 4 ea BWF Boneless Chicken Breasts
- 1 tsp oregano
- 1/4 cup sun dried tomato strips in oil
- 8 slices mozzarella cheese
- 8 large basil leaves
- 4 cloves garlic, minced
- 1/3 cup balsalmic vinegar
- 1/4 cup brown sugar
- salt & pepper to taste
Preheat oven to 350°F. Cut a deep slit about 3/4 quarter of the way through on the thickest side of each breast.
Pour some of the sun dried tomato oil over and inside the chicken breasts. Season the chicken with salt, pepper and oregano.
Fill each breast with 2 teaspoons sun dried tomato strips, two slices mozzarella cheese and 2 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 cast iron 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 measuring bowl. Pour the mixture into the pan around the chicken and bring to a simmer while stirring occasionally. The balsalmic will reduce and thicken after about 3 minutes.
Transfer pan of chicken to the preheated oven and cook for 10-15 more minutes, or until the chicken is cooked through and the cheese has melted. Remove toothpicks and drizzle with pan juices.