Caprese Stuffed Balsamic Chicken

Caprese Stuffed Balsamic ChickenJuicy, succulent chicken breasts stuffed with chopped arugula, tomatoes and fresh mozzarella cheese. Oven-baked and glazed with a tangy, sweet balsamic glaze and topped with more melty Mozzarella cheese. This simple, yet sophisticated dinner is ready in less than 60 minutes!

Find Full recipe at: https://saltsugarspice.com/2020/02/19...

Ingredients
5 Chicken Breast boneless, skinless
2½ tsp salt divided , 1/2 tsp for caprese. 2 tsp for seasoning mix
½ tsp black pepper
2 tbsp olive oil
1 tsp dried basil
½ tsp dried oregano
1 cup halved grape tomatoes
2 cups fresh mozzarella divided. 1 cup- cubed , 1 cup- shredded
2 cups arugula leaves chopped
¼ cup basil leaves chopped
⅓ cup balsamic vinegar
2 tbsp brown sugar
1 clove garlic minced

Instructions
Preheat oven to 375° F
In medium sized mixing bowl, combine : tomatoes, arugula, basil, cubed fresh mozzarella, 2 tbsp of olive oil and ½ tsp of salt. Toss to combine and set aside. This will be the mixture to stuff the chicken.
Make the seasoning for the chicken by combining : 2 tsp salt, ½ tsp black pepper, 1 tsp dried basil, ½ tsp dried oregano in ramekin.
Partially butterfly chicken breasts, You want to just cut a pocket for the filling, about 3/4 quarter of the way through. Start on the on the thickest side of each breast, being careful not to cut all the way. Season each breast inside and out with the homemade spice blend.
Fill each breast pocket with about ½ cup or more of the stuffing mix. Secure filling by inserting toothpicks on the outer edge of the stuffed side.
Add each stuffed chicken breast to a baking sheet. Set aside and make balsamic glaze.
Whisk together balsamic vinegar, brown sugar and minced garlic. Heat in nonstick skillet, bring to boil to thicken, about 5 minutes. Remove from heat and spoon over each stuffed chicken breast.
Place baking sheet in preheated oven and cook for 20 minutes.
Remove baking sheet from oven. Turn temperature to 425 degrees. Top chicken with shredded mozzarella cheese. Chicken is finished when internal temperature reaches 165°F and cheese is bubbly and brown, about another 10 minutes.
Remove from oven and serve with pan juices from the bottom of baking sheet spooned over top.