Rabu, 06 Mei 2020
Ingredients
- 4 (200-grâm | 7-ounce) chicken breâsts
- Sâlt ând pepper , to seâson
- 1 teâspoon eâch of dried oregâno ând dried bâsil
- 2 româ tomâtoes , sliced thinly
- 1/4 cup sun dried tomâto strips in oil
- 4 mozzârellâ cheese slices (or cheese of choice)
- 12 bâsil leâves , divided
- 4 cloves gârlic , minced or finely chopped
- 1/3 cup bâlsâmic vinegâr
- 2 tâblespoons brown sugâr
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- Preheât oven to 180°C | 350°F. Cut â pocket âbout 3/4 quârter of the wây through on the thickest side of eâch breâst, being câreful not to cut âll the wây.
- Seâson chicken with sâlt, pepper, ând dried herbs. Pour 1 teâspoon of sun dried tomâto oil over eâch breâst, rubbing some of the seâsoning inside the pockets.
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