• 4 boneless chicken breasts
• 3 tablespoons (45ml) olive oil, plus more for cooking
• 1 tablespoon (15ml) balsamic vinegar
• ½ teaspoon (2.5ml) liquid honey
• 1 teaspoon (5ml) oregano
• sea salt
• pepper
• 4 teaspoons (20ml) pesto genovese
• 4 slices heirloom or roma tomatoes
• 4 slices of buffalo mozzarella
• fresh basil leaves
  

Preheat the oven to 350°F/180°C.

Make the marinade by blending 3 tablespoons (45ml) of olive oil, 1 tablespoon (15ml) balsamic vinegar and ½ teaspoon (2.5ml) of liquid honey.  Prepare the chicken by carefully cutting a pocket in the thickest part of the breast.  Cut only ¾ of the way through.  Season each breast with oregano, salt, pepper and brush with the sweet balsamic honey marinade.  

Brush a cast iron pan or skillet with 1 tablespoon (15ml) of olive oil.  Heat pan to medium/high heat and sear each chicken breast on all sides till golden brown,  about 2 minutes per side.  Remove and stuff each chicken breast with 1 teaspoon (5ml) of pesto, a tomato slice, a slice of mozzarella and fresh basil leaves.  Place the stuffed chicken breasts back into the oven proof cast iron pan/skillet or baking dish.  Drizzle with the remainder of the marinade.  Season with salt and pepper and bake for approximately 15-20 minutes or until the chicken is cooked to 165F (74C).  ‍

Queen Bee note:  Baking time may take longer depending on the size of the chicken breasts.‍