*John Claude Exclusive Catering weekly recipe 201.998.0039
6 ounces chicken breasts
1 roma tomatoes, thinly sliced
2 tbsp olive oil
2 oz. mozzarella cheese, thinly sliced
2 fresh basil leaves, chopped
1/2 cup balsamic vinegar
Preheat oven to 400. Spray a small baking sheet with nonstick spray, and lay tomato slices in a single layer. Lightly drizzle with olive oil. Season with salt and pepper to taste and roast until tomatoes start to brown, about 20 minutes.
Reduce heat to 375. Season both sides of chicken with salt and pepper, then pound out until thin. Fill each chicken breast with cheese and tomatoes. Roll the chicken around fillings length-wise and secure with toothpicks. Lightly drizzle with olive oil and bake until chicken is fully cooked and juices run clean, about 25 minutes.
Make the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium to simmer, stirring occasionally, until sauce approaches desired thickness (it continues to thicken when removed from heat). Takes about 30 minutes for a very syrupy glaze.
Top the chicken with fresh basil and balsamic glaze. Time the glaze so that it is ready only when the chicken is cooked. Otherwise it will harden while you wait. Serve immediately.