Caprese Stuffed Chicken with Creamy Balsamic Sauce

Preheat oven to 350ºF.

Take butterflied chicken breasts and season with salt, pepper, onion and garlic powder.

On one half of the chicken, layer a slice of mozzarella, then tomato and about 3 leaves of basil (per breast). Drizzle a little balsamic vinegar on top. Fold over the other half of chicken breast and hold together using toothpicks.

In one bowl beat 1 egg. In another bowl combine bread crumbs and Italian seasoning. Start breading the chicken by first dipping into egg, then bread crumbs.

In a large skillet on medium, heat olive oil. Add chicken and brown on both sides. Once browned, place on aluminum foil covered sheet pan.

Place in oven for 20-25 minutes, until chicken is cooked through. While chicken is in the oven, start the sauce.

In a medium sauce pot on medium heat, add butter and olive oil. Once butter is melted, add onions and saute until translucent. Add garlic, salt and pepper and cook for 2 minutes. Pour in heavy cream, balsamic vinegar and Dijon mustard. Whisk to combine. Add in cheese, whisk and bring to a boil, then simmer. Sauce will begin to thicken.

After you take the chicken out of oven, remove toothpicks with tongs. To serve, pour balsamic sauce over one chicken breast. I also served mine with a side of pasta.