(Aram Boghosian for The Boston Globe)
Serves 4
| 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
© Copyright 2009 Globe Newspaper Company.
