1.           Preheat oven to 350°F.

2.           Using a sharp, thin-bladed knife, cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.

3.           Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rub along with seasoning over breast and inside the pocket.

4.           Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice cheese and three basil leaves.

5.           Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.

6.           Heat 2 teaspoons of sun dried tomato oil (sub olive oil if needed) in a cast iron skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.

7.           While the chicken is cooking, mix together the garlic, balsamic vinegar and honey in a small bowl. Pour into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).

8.           Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.

9.           Remove toothpicks and drizzle with pan juices.