Caprese Stuffed Balsamic Chicken

Michael sent me a recipe for Caprese Stuffed Balsamic Chicken from Cafe Delites.  We are trying to eat healthy, cutting out most sweets and bread.  So we are grilling a lot and always on the look out for somewhat healthy recipes that look good.

I made just a few modifications, and this is what I came up with.  The technique of browning the chicken on the stovetop and then finishing with the skillet in the oven was a real winner.

4 chicken breasts

Salt and pepper

1 t dried oregano (I used Italian seasoning instead of oregano and basil)

1 t dried basil

4 fresh mozzarella slices 

4 tomato slices

Pesto (optional)

12 fresh basil leaves

4 cloves garlic, minced

1/2 cup balsamic vinegar

2 T brown sugar (I used about 1 teaspoon)

1.  Preheat oven to 350.  Cut a pocket about 3/4 of the way through the chicken breast.

2.  Season chicken with salt, pepper and dried herbs.  

3.  Fill the pocket with some pesto, basil leaves, mozzarella slice, and tomato.  Seal with toothpicks.

4.  Heat olive oil in oven-safe skillet.  Brown chicken for about 2 minutes on each side.

5.  While chicken is cooking, mix together garlic, balsamic vinegar and brown sugar.  Pour around the chicken and simmer.

6.  Put skillet in preheated oven and cook about 10-15 minutes.  

7.  Remove toothpicks and drizzle with pan juices.

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