Balsamic Stuffed Chicken Breast
Get dinner on the table quickly and easily with this balsamic stuffed chicken. Chicken breasts are stuffed with cheese and tomatoes before being baked in a balsamic glaze.
Servings: 4 people
Calories: 243kcal
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
- 8 cheddar cheese slices
- 4 cherry tomatoes sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic finely minced
- ⅓ cup balsamic vinegar
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350 F.
- Cut about ¾ quarter of the way through each chicken breast. Be careful not to cut all the way through.
- Season chicken breast with salt and pepper and fill each with cheese and tomato.
- Seal with 2 or 3 toothpicks to secure the filling inside while cooking.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
- Add the chicken and fry each side for about 2 minutes until golden brown.
- Mix garlic, balsamic vinegar and brown sugar together in a small bowl. Pour the mixture in the skillet around the chicken. Bring to simmer and cook chicken each side for about 1 minute while stirring occasionally until the glaze has slightly thickened. It will not take longer than 3 minutes.
- If you are using a heat proof pan, transfer it in the oven directly to cook the chicken for a further 10 minutes. If not, transfer chicken to a baking dish before transferring in the oven.
Notes
- Use a sharp knife to cut chicken breast through by starting on the thickest side and work your way in.
- Do not overcook or it will become dry.
- Use chicken breast of even size and even thickness so they cook at the same rate.
- You can shred the cheddar if you find it easier to work with.
Nutrition
Calories: 243kcal | Carbohydrates: 10g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 448mg | Potassium: 493mg | Fiber: 1g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg