|1/4||cup balsamic vinegar|
|3||tablespoons olive oil|
|1||clove garlic, finely chopped|
|1/4||cup chicken stock|
|Salt and pepper, to taste|
|4||skinless, boneless chicken breast halves|
|6||sun-dried tomatoes (oil-packed)|
|1/2||pound fresh mozzarella, sliced about 1/2 inch thick|
|Handful of fresh basil leaves|
2. Remove the chicken from marinade. With a sharp knife, cut horizontal slits in one side of each breast to form pockets. Don’t cut all the way through.
3. With your hand or the flat side of a knife, slightly flatten four of the sun-dried tomatoes. Chop the remaining 2 tomatoes. Into the pocket of each breast, insert a sun-dried tomato, a slice or two of mozzarella, some chopped sun-dried tomato, and a few basil leaves. Pinch the edges of each breast to close them.
4. In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. When the oil is hot, add the breasts. Cook, turning once, for 7 minutes on a side or until cooked through.
5. Transfer the chicken to a cutting board. Slice them and arrange each one on a plate, fanning out the slices. Adapted from Cheryl Jost