Stuffed Chicken Breast with Balsamic
we are feeling energetic, we will try a new recipe like this. A little
more involved, but worth the effort. This dish comes with a caprese
feel, sweet and fresh, but hardier due to the sun dried tomatoes and
balsamic. It is enough to stand up to the Tre Sorelle without being
lost, but not overpower the wine. The sweetness from the balsamic and
basil balance out the acid from the bright Roma tomatoes and sun dried
tomatoes, creating a sense of balance that parallels the balance of the
4 chicken breasts (boneless and skinless)
salt and pepper, to taste
1 teaspoon each dried oregano and dried basil
2 Roma Tomatoes, thinly sliced
1/4 cup sun-dried tomato strips in oil (reserve oil)
4 mozzarella cheese slices (about 1 oz of cheese per chicken breast)
12 basil leaves of good size
4 cloves garlic, minced
1/3 cup balsamic vinegar
2 tablespoons brown sugar
Preheat oven to 350 degrees.
Cut a pocket into thickest side of each breast, being careful not to cut all the way through.
chicken with salt and pepper and dried herbs. Drizzle about 1 teaspoon
of sun-dried tomato oil over each breast and rub some of the seasonings
and oil into pockets.
Fill each chicken pocket with 2 slices
fresh tomato, 1 teaspoon sun-dried tomato strips, one slice of
mozzarella and 3 basil leaves. Seal the chicken pockets with a couple
toothpicks, either threading the toothpicks through or placing
Heat about 4 teaspoons of sun-dried
tomato oil, or olive oil in an oven safe skillet over medium heat.
Place chicken in pan and fry for about 2 minutes each side until golden.
chicken is cooking mix together garlic, balsamic vinegar and brown
sugar. Pour the mixture into the pan on and around the chicken. Bring
to a simmer and stir occasionally until the glaze has slightly
thickened, about 2 to 3 minutes. Turn chicken once during simmering of
glaze to coat each side.
Transfer pan to the preheated oven
and continue to cook for about 15 to 20 minutes or until chicken is
cooked through. Remove chicken to plates, drizzle with glaze, and serve
with Tre Sorelle.