Stuffed Chicken Bruschetta

Ingredients:

• 4 Chicken Breasts, boneless/ skinless
• 1/4 C mozzarella, shredded
• 1/3 C Basil, cut in chiffonade 
• 1lb Grape Tomatoes, cut in half
• 30AOO French Garden Sea Salt
• 30AOO Tuscan Seasoning EVOO
• 30AOO Traditional Balsamic Vinegar

Directions:
​Preheat oven to 400 degrees(f). Place tomatoes on parchment paper lined baking dish and drizzle with Tuscan Olive Oil and sprinkle with French Garden Sea Salt. Roast tomatoes for 20 minutes, then remove from oven. Combine mozzarella and half of the basil with a pinch of French Garden Sea Salt. Cut a small pocket into each chicken breast and fill with mixture. Secure closed with toothpick if needed. Season chicken with French Garden Sea Salt. Heat an oven proof pan on medium high, then add 2 TBS Tuscan Olive Oil and brown chicken on both sides. Finish chicken in 400 degree(f) oven until cooked through, about 15-20 minutes. Let chicken rest for 5 minutes, then slice. Combine roasted tomatoes with remaining basil and drizzle with Tuscan Olive Oil and season lightly with French Garden Sea Salt. To Serve: Spoon tomato mixture over sliced chicken and drizzle Traditional Dark Balsamic Vinegar over top.