Prepare the chicken breasts by slicing a pocket into the flesh, make the incision hole about two inches wide so you don’t have as big a space to close. Make it as deep as you can without cutting all the way through, you are trying to create a pocket for the stuffing.
Mix all the ingredients for the filling together, taste and adjust the seasoning.
Divide the stuffing into four portions and push into the pockets of the chicken breast, use your fingers to push it as deep as it can go. Lightly press the breast so that if there is too much filling some will ooze out now instead of into the pan. Secure the opening with two pairs of crossed tooth picks. Season the out side of the breasts with salt.
In a pan over medium high heat with a little oil sear the chicken breasts on both sides until browned. Turn the heat down to medium low and place a lid on the pan to help the chicken steam until it reaches an internal temperature of 160F. Remove from the pan and let rest while you make the sauce.
In the same pan the chicken was cooked add the honey and and cook over low heat for about 5 minutes until it becomes noticeably darker.
Add the two vinegars and cook for about 15 minutes swirling the pan occasionally until the sauce coats the back of a spoon. Season to taste and serve drizzled over the chicken.