Sun-Dried Tomato and Basil Stuffed Chicken Breasts with Balsamic Glaze

Ingredients

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce to low and let it simmer until it thickens into a glaze, about 10 minutes. Set aside.
3. 3 Cut a pocket into each chicken breast by slicing it horizontally, being careful not to cut all the way through.
4. 4 In a bowl, mix together the sun-dried tomatoes, basil, and mozzarella cheese. Stuff each chicken breast with the mixture, securing the edges with toothpicks if necessary.
5. 5 Season the outside of the chicken breasts with salt and freshly ground black pepper.
6. 6 Heat the olive oil in an ovenproof skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
7. 7 Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. 8 Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with the balsamic glaze before serving.