Italian-Stuffed Chicken Breast with Balsamic Vinegar Sauce

Italian-Stuffed Chicken Breast with Balsamic Vinegar Sauce

Italian-Stuffed Chicken Breast w/ Balsamic Vinegar Sauce

February 08, 2013 -

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So Zach is sick. We all knew this was going to happen. It does bring me to the conclusion that it was viral which makes me feel better. Well it doesn’t make me feel better that Zach’s sick. That would be mean. It makes me feel better in the sense that I don’t think I had a sinus infection…which is what I had thought I may have had originally; but hey I’m no medical expert. It’s very possible that I had a sinus infection. Oh well. So the point is that Zach’s sick. I almost had to go bury his running shoes in the yard so he wouldn’t go for a run this morning…psycho. Anyway, since he did such a good job taking care of me, I do believe it’s my turn to take care of him. Instead of making soup though, I decided I would go ahead and make a nice hearty meal full of Italian flavors and lots of substance. Although he probably wasn’t able to taste any of it. I know that my tastebuds were pretty much shot when I was sick. I decided to make an Italian-stuffed chicken breast with a dijon, balsamic vinegar sauce. And even though he can’t drink, I did pair this with a beer because I can finely have a beer again! Bahahahahaha…Ok that was mean. So let’s move on.


  • 4 tablespoons dijon mustard, divided
  • 3/4 cup balsamic vinegar
  • 4 tablespoons brown sugar
  • 1 teaspoon fine sea salt
  • 1/2 cup water
  • 2 boneless, skinless chicken breasts, trimmed of fat
  • salt and pepper
  • 4 slices of prosciutto, sliced thin
  • 4 slices of hard salami, sliced thin
  • 4 slices of fresh mozzarella, sliced thin
  • 1 cup fresh basil leaves
  • 2 garlic cloves, finely minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
Read the whole recipe on Cooking and Beer