Bruschetta stuffed balsamic chicken

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2 tomatoes, diced (about 2 cups)

⅓ cup packed fresh basil ribbons

1 cup shredded part skim mozzarella cheese, divided

6 (4 ounces each) skinless, boneless chicken breasts

salt and freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

¼ cup balsamic vinegar

⅓ cup low sodium chicken broth

3 cloves garlic, minced

Preheat the oven to 350˚F.

In a mixing bowl, combine the tomatoes, 1/2 cup cheese, and the basil; stir just until combined and set aside. Pound each chicken breast to 1/4-inch thickness, being careful not to tear or rip through. Season the chicken with salt and pepper.

Spoon the prepared tomato mixture over each chicken breast. You don't have to use all the stuffing—any leftovers can be spooned over the chicken right before baking.

Roll up the chicken breasts, wrapping them tightly, and secure ends with toothpicks.

Heat the olive oil in a large oven-safe skillet.

Add the rolled up chicken breasts to the hot oil and cook over medium-high heat for about 3 minutes per side, or until lightly browned on all sides.

In the meantime, prepare the balsamic sauce. In a medium bowl, combine balsamic vinegar, chicken broth, garlic, and Italian seasoning; whisk until thoroughly combined.

Remove the chicken from the heat. If you have some extra tomato mixture, spoon it over the chicken. Pour the prepared balsamic sauce over the chicken. Transfer to the oven and bake for 20 minutes; remove from the oven, flip the chicken over, and bake for 15 more minutes. Sprinkle with remaining mozzarella cheese and continue to bake for 5 more minutes.

Remove from heat and let it rest for 5 to 8mins