Prepare your chicken breast by pounding the meat thin (approximately 1/2 inch in thickness). Set aside.

Make your sun-dried tomato and basil sauce. Add basil, tomatoes with oil, salt, and 1 clove of minced garlic to your food processor and begin to pulse. While motor is running, slowly add in 2 tbsp olive or avocado oil. Paste should be thick, if too thick, add in another tbsp. Continue to pulse until well combined.

Spoon 1 tbsp of the sun-dried tomato/basil paste on to each chicken breast, spread with a spoon. You will have extra paste, use to serve. Fold each chicken breast in half with paste in the middle. Salt and pepper.

Preheat the oven to 350 degrees.

Heat a cast iron skillet to medium high heat. Once heated, add in another 2 tbsp olive oil, and minced garlic. Saute for 1 minute.

Now add in your chicken. You can secure the folded chicken with a toothpick to prevent it from opening. Cook on each side for 2-3 minutes, or until crispy brown. Add in chicken broth, and balsamic vinegar. Scrape up all the leftover bits on the bottom of the pan. Combine arrowroot starch with a few tsp of water to thicken and pour into the sauce to thicken.

Place the skillet in the oven for another 5-7 minutes, or until chicken is completely cooked. Remove from the oven and serve immediately spooning the sauce over your chicken.