Salt and pepper , to season
1 teaspoon each of dried oregano and dried basil
2 roma tomatoes , sliced thinly
1/4 cup sun dried tomato strips in oil
4 mozzarella cheese slices (or cheese of choice)
12 basil leaves , divided
4 cloves garlic , minced or finely chopped
1/3 cup balsamic vinegar
2 tablespoons brown sugar
Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way. Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets. Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking. Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden. While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes). Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted. Remove toothpicks and drizzle with pan juices.