4 fillets chicken breast (200 gr. / fillet)
1 tsp dry oregano
1 tsp dry basil
2 tomatoes finely sliced
¼ cup sundried tomatoes in oil, strained and finely chopped
3 tsp oil from the sundried tomatoes (1tsp+ 2tsp)
4 slices of mozzarella cheese
12 fresh basil leaves
4 cloves garlic, crushed or finely chopped
1/3 cup Kalamata Papadimitriou Classic Balsamic Vinegar
2 tsp brown sugar
Preheat the oven to 180οC.
With a knife, make deep slashes on each chicken breast so that it opens in the centre like a butterfly.
Season the fillets both on the inside and outside with the salt, pepper, oregano and dry basil.
Sprinkle 1 tsp oil from the sundried tomatoes over each fillet and rub well so they are also coated inside.
Fill each chicken breast with 2 slices of tomato, 2 tsp of sundried tomato, one slice of mozzarella cheese and fresh basil leaves.
Close well with 3-4 toothpicks, so the filling does not escape during baking.
Place a non-stick frying pan with 2 tsp of sundried tomato oil over middle to high heat until it heats well.
Add the chicken and cook for 2 minutes from each side until golden brown.
In a bowl, mix the garlic, the balsamic vinegar and the brown sugar.
Pour the mixture in the frying pan around the chicken, simmer for 2-3 minutes stirring occasionally until the sauce is slightly glazed.
Transfer the fillets with the sauce in an ovenproof dish and bake in the oven for 10-15 minutes, until the chicken is done and the cheese has melted.
Remove the toothpicks, sprinkle the fillets with the sauce from the baking dish and serve.