salt and pepper
sun dried tomatoes in oil
Loide’ Garlic Olive Oil
Loide’ Traditional Balsamic Vinegar
Preheat oven to 350 degrees.
Cut a pocket in each chicken breast taking care not to cut all the way through.
Season chicken with salt and pepper.
Pour 1/2 teaspoon each of Garlic Oil and the sun dried tomato oil over each breast.
Fill each pocket with 2 slices Roma tomato, 2 tsps. sun dried tomato strips, 1 slice cheese and 3 basil leaves.
Pinch and seal the pocket with toothpicks.
Heat 2 tsps. each Garlic Oil and sun dried tomato oil in a pan which is oven safe.
Fry the chicken breasts until golden brown on each side, about 5 minutes.
While chicken is cooling, combine Traditional Balsamic and brown sugar in a bowl. Add to pan around the chicken. Simmer on low, stirring until glaze has thickened, about 3 minutes.
Place pan into the oven and cook for an additional 15 minutes or until chicken is cooked through.
Remove all toothpicks and drizzle the pan juices over the chicken.