Italian Stuffed Chicken Breast with Balsamic Vinegar Sauce

In a small saucepan, whisk together 2 tablespoons of Dijon mustard, balsamic vinegar, brown sugar, salt and water. Heat saucepan over medium heat and let simmer for 25-30 minutes until thick and reduced.

While your sauce is simmering, preheat your oven to 425 F. On a cutting board, “butterfly” your chicken breast by cutting it horizontally and almost all the way through, but leaving one end slightly intact. Pound out your chicken with a meat tenderizer until ⅛ – ¼ inch thick. Season with salt and pepper.

Take the remaining 2 tablespoons of the Dijon mustard and spread it on the 2 flattened pieces of chicken, leaving about ½ inch along the border.

Layer half of each ingredient on top of each flattened piece of chicken in this order: prosciutto, salami, mozzarella, fresh basil, garlic. Roll up the chicken starting from a long end, making sure that you roll it tightly. Wrap it with kitchen string or hold together with toothpicks.

When the sauce is done simmering, remove pan from heat and let it sit for at least 15 minutes.

Combine the butter and the canola oil in an oven safe saute pan over medium heat. Once butter is melted add the chicken roll-ups and continue rotating with a pair of tongs until brown on all sides, about 6-8 minutes total. Transfer the pan to the oven and bake at 425 F until the chicken reaches an internal temperature of 162-165 F, about 10-12 minutes. Remove from oven and transfer to a platter. Cover it loosely with a sheet of foil and let the chicken rest for 15 minutes.

Serve with the balsamic vinegar sauce and enjoy!