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Preheat oven to 375°F.
Slice each chicken breast about ¾ quarter of the way through starting on the thickest side (be (careful not to cut them all the way through
Place 2 slices of tomato, 2 slices of mozzarella cheese and ¼ cup of basil into each chicken breast pocket.
Place 4 toothpicks into the open side of the chicken diagonally to keep the filling from falling out.
Sprinkle each chicken breast with salt, basil and oregano.
Heat 2 teaspoons of olive oil non stick pan (or cast iron pan) over medium-high heat.
Add the chicken and pan sear for 2 minutes on each side. (careful when flipping)
After pan searing, each chicken breast in a 9 x 13 casserole dish (if using cast iron pan, you can place it directly in the oven)
Mix the garlic, balsamic vinegar and brown sugar together in a small bowl.
Pour the mixture over top of the chicken
Place the casserole dish in the preheated oven and cook for an additional 15-20 minutes, or until the chicken is cooked no longer pink in the middle.
Drizzle with extra balsamic juice.
Remove toothpicks prior to serving.