Ingredients
4 boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1 cup fresh basil leaves
8 ounces fresh mozzarella cheese, sliced
2 tablespoons TAO Basil Pressato Olive Oil
2 tablespoons TAO Balsamic Vinegar (e.g. Traditional, Black Mission Fig, Pomegranate, Herbs di Napoli)
Salt and pepper to taste
2 cloves of garlic, minced
1 teaspoon dried oregano
1/4 cup of chopped Kalamata olives
Directions
Preheat your oven to 375°F.
In a small bowl, mix together the minced garlic and dried oregano.
Place the chicken breasts on a cutting board, and using a sharp knife, cut a pocket in each chicken breast.
Season the inside of each chicken breast with salt and pepper, then rub the garlic and oregano mixture inside each pocket.
Fill each chicken breast pocket with a few cherry tomato halves, some basil leaves, a slice of fresh mozzarella cheese, and a sprinkle of chopped Kalamata olives.
Close the chicken breasts around the stuffing and secure them with toothpicks, if necessary.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, until browned.
Once browned, transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
While the chicken is baking, prepare the balsamic glaze. In a small saucepan, heat 2 tablespoons of balsamic vinegar over medium heat, stirring constantly, until the vinegar thickens and reduces by half.
To serve, remove the toothpicks from the chicken breasts and drizzle the balsamic glaze over the top.