When 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 wine.

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.

Season 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 diagonally through.

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.

While 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.