1 boneless skinless chicken breast
1/2 shallot, chopped
pinch each of salt and pepper
1 thin slice of fresh mozzarella
1 teaspoon no sugar added orange marmalade
salt and pepper to taste
1/4 cup balsamic vinegar
you'll also need:
small non-stick pan
heatproof spatula for stirring and flipping
1. spray the pan with cooking spray and cook the shallot, with a pinch each of salt and pepper, over medium heat until it's just starting to brown, stirring often. When it's done, take it out of the pan and set aside.
2. while this is happening, cut a slit (or pouch) into the side of your chicken breast. Slide in the slice of mozzarella and the marmalade. Make sure your skit does not puncture the chicken at the top or bottom or your filling will seep out through the hole. Some of it will melt out anyway, but you want to minimize that. Make sure the pouch is large enough to close completely (or almost completely) over the filling. Season the chicken with salt and pepper.
3. spray the pan with cooking spray again, and with the heat on medium wait until the pan is good and hot. When it's hot, put the chicken in. Cook it until it's halfway done, then flip it over and keep cooking. It will have a nice golden color on the top and bottom when it's done.
4. when it's done, set the chicken on a plate and arrange the shallots on top.
5. pour the balsamic vinegar into the hot pan and deglaze it, discarding any really large bits. It will splutter and lot and mess up your stove. Turn the heat to high and let the liquid reduce to about half its size. It will start to look thicker and leave a gap when you run your spatula through it, kind of like a syrup. That's when you know it's done.
6. pour the vinegar reduction over the chicken, then devour it. It's that good. Really.
I made this recipe up, though I got the idea from a similar cheese-stuffed chicken breast I saw on the show Everyday Food a few months ago.