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 flavor-packed balsamic glaze.
Cut about ¾ quarter of the way through each chicken breast to create a pocket. Be careful not to cut all the way through.
4 boneless skinless chicken breasts
Season chicken breast with salt and pepper, then fill each with 2 slices of cheese and 1 tomato.
salt and pepper, 8 slices cheddar cheese, 4 cherry tomatoes
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.
2 tablespoons olive oil
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 a simmer and cook chicken on each side for about 1 minute, while stirring occasionally, until the glaze has slightly thickened. About 3 minutes.
1 teaspoon garlic, ⅓ cup balsamic vinegar, 2 tablespoons brown sugar
If you are using a heat proof pan, transfer it to the oven directly to cook the chicken for 10 minutes. If not, transfer chicken to a baking dish before transferring to the oven.
Notes
Use a sharp knife to cut chicken breast horizontally, starting on the thickest side and work your way in. Do not cut all the way through--it should stay fully connected on side.
Do not overcook or it will become dry.
You can use shredded cheese if you prefer.
Storage: Store balsamic stuffed chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.