250 g fresh mozzarella cheese, cut into thin slices
2 tomatoes, sliced
1/3 cup balsamic vinegar
2 tbsp brown sugar
Preheat oven to 180°C (160 ˚C fan forced). On the thickest side of each chicken breast, cut a wide pocket ¾ of the way through, taking care to not cut through back or sides of chicken. Sprinkle inside of chicken breast pockets evenly with 1 tablespoon of the mixed herbs. Stuff each pocket with 2 slices of mozzarella cheese and 2 slices of tomato. Press chicken lightly to seal; secure with toothpicks. Sprinkle stuffed chicken evenly on both sides with the remaining 1 tablespoon mixed herbs.
Heat oil in large ovenproof pan on medium heat. Add chicken; cook 2 to 3 minutes on each side or until browned. Combine vinegar and brown sugar in a small bowl and add to the pan.
Place pan in oven and bake for 20 to 25 minutes or until chicken is cooked through. Remove from oven, baste chicken with balsamic sauce and top with remaining slices of mozzarella and tomato before serving.