Caprese Stuffed Balsamic Chicken

• •
  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 1 pinch salt (to season)
• •
  1 1 pinch pepper (to season)
• •
  1 tsp Oregano, Dried
• •
  1 tsp Basil, Dried
• •
  2 Tomato(246g)
• •
  0.3 cup Tomatoes, Sun-Dried, Packed In Oil
• •
  4 Mozzarella Cheese(112g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

• •
  4 Garlic(12g)
• •
  0.3 cup Vinegar, Balsamic
• •
  2 tbsp Brown sugar

Instructions

1. 1Cut a pocket three-quarters of the way through the thickest side of each chicken breast, being careful not to cut all the way through. Season the chicken inside and out with salt, pepper, and dried oregano. Rub some of the sun-dried tomato oil from its jar over each breast, working some seasoning into the pockets.
2. 2Stuff each pocket with fresh tomato slices, sun-dried tomato strips, a slice of part-skim mozzarella, and fresh basil leaves. Secure each breast with 3–4 toothpicks placed diagonally to seal the filling inside.
3. 3Heat sun-dried tomato oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook 2 minutes per side over medium-high heat until golden brown on both surfaces.
4. 4While the chicken sears, whisk together the minced fresh garlic, balsamic vinegar, and brown sugar in a small bowl until the sugar dissolves completely.
5. 5Pour the balsamic mixture around the chicken in the skillet (not directly over it). Reduce heat to medium and simmer 2–3 minutes, stirring the sauce occasionally, until it thickens slightly and coats the back of a spoon.
6. 6Reduce heat to medium-low, cover the skillet with a lid, and continue cooking 10–15 minutes over medium-low heat until the internal temperature of the chicken reaches 165°F at the thickest point and the mozzarella has melted completely.
7. 7Remove from heat and carefully remove the toothpicks from each chicken breast.
8. 8Divide the chicken evenly into 4 airtight containers while hot, distributing the pan juices and fresh basil over each portion. Allow to cool to room temperature before sealing and refrigerating.