Stuffed Chicken Breast with Tomato and Egg

1Preparing the Ingredients 1. Preheat the oven to 375°F (190°C).

2Cut a pocket into each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.

3In a bowl, mix together the diced tomato (1), eggs (2), breadcrumbs (½ cup), Parmesan cheese (½ cup), garlic, olive oil (1 tablespoon), salt, and pepper to create the stuffing mixture.

4Stuffing the Chicken 4. Divide the stuffing mixture evenly between the two chicken breasts (2), filling the pockets you created earlier.

5Secure the pockets with toothpicks to hold the stuffing in place.

6Cooking the Stuffed Chicken 6. Heat a skillet over medium-high heat and sear the stuffed chicken breasts (2) for 3-4 minutes per side until golden brown.

7Transfer the seared chicken breasts (2) to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.

8Making the Sauce 8. In a saucepan, combine the diced tomatoes (½ cup), chicken broth (¼ cup), balsamic vinegar (1 teaspoon), oregano, salt, and pepper. Simmer over low heat for 10-15 minutes, stirring occasionally.

9Serving the Dish 9. Slice the stuffed chicken breasts (2) and drizzle the tomato (1) and egg sauce over the top. Serve hot with your choice of sides.