Step 1

Cut a lengthways pocket to each chicken breast.

Step 2

Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too.

Step 3

Stuff the pockets with sun-dried tomatoes, feta, and mozzarella. Seal each with a toothpick.

Step 4

Heat the oil from the sun-dried tomatoes in a large skillet over medium heat.

Step 5

Add the stuffed chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.

Step 6

To the same skillet, add the shallots and cook over medium heat for 2-3 minutes.

Step 7

Add in the wine vinegar, flour, and whisk for a bit. Pour the stock little by little, whisking after each addition to incorporate and form a thick sauce. Season to taste.

Step 8

Return the chicken to the pan and into the sauce, and spoon the sauce over.

Step 9

Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.

Step 10

Garnish with basil and serve warm.