Frango recheado à caprese com balsâmico

Ingredientes

• 4 chicken breasts
• 1 pinch salt (to season)
• 1 pinch pepper (to season)
• 1 teaspoon dried oregano
• 1 teaspoon 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

Modo de preparo

1. 1

   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.

2. 2

   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.

3. 3

   Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.

4. 4

   Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.

5. 5

   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.

6. 6

   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).

7. 7

   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.

8. 8

   Remove toothpicks and drizzle with pan juices.