Preheat the oven to 350ºF.
With a sharp knife, cut down the center of the breast, lengthwise. Cut about ¾ of the way through the breast, starting on the thickest side.
In a small bowl, combine the salt, pepper and Italian seasoning.
Pour 1 teaspoon of sun dried tomato oil over each breast. Rub it around, including inside the cut.
Sprinkle with seasonings. Rub all over inside and out of each breast.
Inside each breast, put 2 thin slices of tomato, one slice of mozzarella cheese, 3 basil leaves and 2-3 teaspoons of sun dried tomatoes(without oil).
Close the breasts by poking 4 toothpicks into the top of the chicken diagonally and through to the bottom.
In an ovenproof skillet, heat 1 tablespoon of oil (olive oil, avocado oil or sun dried tomato oil).
Once the oil is hot, add the chicken, cooking just to sear each side. About 4 minutes on each side.
Add balsamic glaze to the pan around the chicken. Turn the chicken to coat in the glaze.
Transfer the pan to the oven. Cook for 10-12 minutes or until the chicken has reached 165°F and the cheese has melted.
Remove the toothpicks and drizzle with the pan juices.
Garnish with basil chiffonade.