Preheat oven to 350°F.

With a knife, cut the center of the breast, lengthwise to make a pocket. Cut about

¾ of the way through the breast, starting on the thickest side.

Combine the salt, pepper, and Italian seasoning.

Pour 1 teaspoon of sun dried tomato oil over each breast. Rub around.

Sprinkle with seasonings. Rub all over inside and out of each breast.

Inside each breast, put 2 thin slices of tomato, one slice of fresh mozzarella

cheese, 3 basil leaves and 2 teaspoons of sundried tomatoes.

Close the breasts by poking 2-4 toothpicks into the top of the chicken diagonally

and through to the bottom, like sewing it shut.

In an ovenproof skillet, heat 1 tablespoon of oil (olive oil, avocado oil or sun dried

tomato oil).

Once the oil is hot, add the chicken, cooking just to sear each side. About 4

minutes on each side.

10.Add balsamic glaze to the pan around the chicken. Turn the chicken to coat in

the glaze.

Transfer the pan to the oven. Cook for 10-12 minutes or until the chicken has

reached 165°F and the cheese has melted.

12.Remove the toothpicks and drizzle with the pan juices.

13.Garnish with basil chiffonade