Caprese Stuffed Balsamic Chicken

published on 31 October, 2017 at 13:23
Ingredients:
3 chicken breasts;
salt and pepper;
1 tsp dried oregano;
1 tsp dried basil;
olive oil;
1 tomato, sliced;
3 slices mozzarella;
º cup dried tomatoes, sliced;
fresh basil;
1/3 cup balsamic vinegar;
2 tbsp sugar;
3-4 garlic cloves, minced.

Instructions
Preheat your oven to 180C/350F.
Using a sharp knife butterfly chicken breasts, trying not to cut in through.
Season each chicken cutlet with salt, pepper, dried herbs on both sides and rub with some olive oil.
Top each piece of butterflied chicken with sliced fresh tomato, a couple of dried tomato pieces, mozzarella cheese and fresh basil.
Seal the chicken with toothpicks to keep filling inside. Fry each chicken breast for 4 minutes (2 minutes on each side).
Meanwhile whisk vinegar, sugar and minced garlic together until sugar dissolves.
Pour vinegar mixture over chicken and cook for 2 minutes more.
Transfer chicken into a baking dish and pour leftover sauce over it. Bake for 10-12 minutes more. Remove toothpicks before serving.
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