makes two servings
2 six-ounce boneless, skinless organic chicken breasts
sea salt
freshly ground black pepper
1/4 cup balsamic vinaigrette
1/4 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon herbes de Provence
2 garlic cloves, minced
1/4 cup fresh basil, torn
1/4 cup sun-dried tomatoes, chopped
1/4 cup shredded mozzarella cheese (or you can use fresh mozzarella)
1. In a gallon-size plastic zippered bag, add the olive oil, balsamic vinegar, minced garlic, herbes de Provence, and oregano. Liberally salt and pepper both sides of the chicken breasts then place them in the bag and zipper it closed. Place the bag on a plate and marinate in the refrigerator for at least one hour.
2. Remove the chicken from the fridge about 20 minutes before baking to allow it time to come to room temperature. Preheat the oven to 375 degrees.
3. In a small bowl, stir together the basil, sun-dried tomatoes, and mozzarella cheese.
4. Place the marinated breasts on a cutting board. Carefully cut a slit into each chicken breast horizontally (along the side) to create a pouch.
5. Stuff each pouch with the mozzarella, basil, and sun-dried tomato mixture. Use toothpicks to keep each pouch closed.
6. Spray a baking dish with cooking spray, then place the prepared chicken breasts in the dish.
7. Bake for 35-45 minutes, or until the internal temperature of the chicken reaches 165 degrees. Remove the chicken breasts from the oven and allow them to rest for five minutes before serving.