Slice a pocket 3/4 quarter of the way through on the thickest side of each chicken breast, being careful not to cut all the way through.
Pour 1 tsp of sundried tomato oil over each breast, and rub into chicken with salt, pepper and dried herbs. Make sure to include inside the pockets.
Fill each with 2 slices fresh tomato, 2 tsp sun dried tomato strips, 1 slice mozzarella cheese and basil 3 leaves.
Seal each piece with 3-4 toothpicks diagonally to keep the filling inside while cooking.
In a small bowl mix together garlic, vinegar and brown sugar.
Heat 2 tsp of sundried tomato oil (or Olive oil) in a skillet over medium-high. Add the chicken and fry for 2 minutes on each side until golden.
Pour vinegar mixture into pan, around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (2-3 minutes).
Transfer pan to the oven and bake 10-15 minutes or until chicken is cooked through and the cheese has melted.
Remove toothpicks, drizzle chicken with pan juices and serve.