Caprese’ Chicken
  • CourseEntree
  • 4 chicken breasts
  • salt and pepper
  • 2sliced Roma tomatoes
  • 1/4cup sun dried tomatoes in oil
  • 4slices mozzarella cheese
  • 12 basil leaves
  • 3Tsp. Loide’ Garlic Olive Oil
  • 1/3cup Loide’ Traditional Balsamic Vinegar
  • 2Tbs. brown sugar
  1. Preheat oven to 350 degrees.
  2. Cut a pocket in each chicken breast taking care not to cut all the way through.
  3. Season chicken with salt and pepper.
  4. Pour 1/2 teaspoon each of Garlic Oil and the sun dried tomato oil over each breast.
  5. Fill each pocket with 2 slices Roma tomato, 2 tsps. sun dried tomato strips, 1 slice cheese and 3 basil leaves.
  6. Pinch and seal the pocket with toothpicks.
  7. Heat 2 tsps. each Garlic Oil and sun dried tomato oil in a pan which is oven safe.
  8. Fry the chicken breasts until golden brown on each side, about 5 minutes.
  9. 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.
  10. Place pan into the oven and cook for an additional 15 minutes or until chicken is cooked through.
  11. Remove all toothpicks and drizzle the pan juices over the chicken.