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

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup sun-dried tomatoes, chopped
• 1 cup fresh basil leaves, chopped
• 1 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup balsamic vinegar
• 2 tablespoons honey

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   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. 03
   Cut a pocket into each chicken breast by slicing it horizontally, being careful not to cut all the way through.
4. 04
   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. 05
   Season the outside of the chicken breasts with salt and freshly ground black pepper.
6. 06
   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. 07
   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. 08
   Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with the balsamic glaze before serving.