Bruschetta Stuffed Chicken

I love being home and being able to cook for my family.  Last night I tried out a great recipe that made me feel super fancy, but it was truly very simple.  I made bruschetta stuffed chicken breasts and served it with some whole wheat angel hair pasta.  The best part was that I used this amazing balsamic-pomegranate vinegar that we got while in Sonoma.  It was phenomenal!  This is definitely a weeknight dinner recipe that I will come back to and I hope you enjoy it as well!

Bruschetta Stuffed Chicken Breast (adapted from Part Time House Wife)

Ingredients:
4 large chicken breasts
3/4 cup chopped roma tomatoes
1/4 cup chopped onion
2 tsp chopped fresh basil (or dried)
salt and pepper to taste
1/4 cup shredded light mozzarella
1/3 cup Balsamic Vinegar (find fun flavors!)
1/4 tsp sugar

Directions:
1. Preheat oven to 400 and line a baking sheet with foil and grease lightly.
2. In a small bowl, mix the chopped tomatoes, onion, basil, and mozzarella.  Season with salt and pepper.
3. In a small saucepan, bring the balsamic with the sugar to a boil until you have a thicker and syrup-y concoction.
4. Use a long knife and cut into the chicken breast at the thickest point.  Move the knife around to create a hole for filling.  Repeat with the other pieces of chicken.  Stuff the chicken breast with your cheese mixture.  Don't be afraid to use your fingers! Place each piece on the prepared baking sheet.
5. Take your balsamic syrup and brush each piece of chicken with it.  Flip the chicken and brush the other side.
6. Bake the chicken for about 30-35 minutes, make sure the thickest part of the chicken is done! Serve over pasta, with veggies, or whatever else you are in the mood for! We drizzled more of that fantastic balsamic-pomegranate vinegar over the chicken/pasta and had peas on the side.  Yum!
Enjoy :)

Ooey Gooey Chicken!