Bruschetta Stuffed Chicken

4 Chicken breasts, pounded thin

1 pint of cherry tomatoes, chopped

Dried Basil

Balsamic vinegar

Olive oil

Minced garlic (I use the stuff that comes in the jar in the produce section)

1 package fresh mozzarella cheese, sliced.

Flour mixture: 1 c flour, season heavily with salt, pepper, Italian seasoning, and garlic powder (mix well in a shallow dish for dipping)

In a skillet, heat a thin layer of olive oil. Mix together the flour and seasonings in a shallow dish and set to the side.

In a mixing bowl, combine the chopped tomatoes with 2 tablespoons of minced garlic. Coat the tomatoes and garlic with balsamic vinegar. Season generously with basil. Mix well. Add a touch of oil, if needed. Let this sit to the side.

Slice the mozzarella and pound the chicken very thin.

Take each chicken breast and place a slice of cheese in it, topped with a tablespoon or more of the bruschetta mixture. Secure each with 2 toothpicks.

Carefully place the chicken in the flour mixture (each side) and place in the hot oil. Let them sit for about 4 minutes on each side to get a good brown sear. Turn down the heat and finish cooking for an additional 10 minutes or until the juices run clear.

Remove and let sit for a few minutes before taking out the tooth picks.