Caprese Stuffed Chicken

This is a great recipe for two - double to have leftovers for lunch or feed a family of four.  When you drain the tomatoes, save the oil.  It is great to add flavor to other dishes - for example, use it to scramble eggs.  I like to use Boars Head Italian Mozzarella for this - it has a nice coating of spice on the outside.

2 Chicken Breasts
Salt and Pepper
1 Tsp Dried Oregano
1/2 Tsp Dried Basil
1 Roma Tomato, thinly sliced
1/4 Cup  Basil, chiffonaude
4 Tsp Sun Dried Tomatoes in oil - drained and chopped
2 Slices Cheese - your choice
2 Cloves Garlic, minced
Cup Balsamic Glaze

Heat oven to 350 degrees. 

Butterfly the chicken breasts (slice in half, stopping just short of cutting through and open like a book).

Season inside of the breasts with salt, pepper, oregano and basil.  Place 2 slices fresh tomatoes, half the basil, 2 tsp sun dried tomato and 1 slice cheese one one side of the chicken.  Close the chicken and wrap snugly in foil.  Wrap each breast separately.

Place in a baking pan and place in the oven.  Bake until the chicken is cooked through - 30 to 45 minutes.

Remove from oven, remove from foil, place on plate and drizzle with Balsamic Glaze.