Tomato and Basil Stuffed Chicken Breasts

This recipe serves: 4

4 boneless, skinless chicken breasts, about 4 to 6 ounces each
8 sun dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock



1. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 2 slices of tomato and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
2. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.

3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.

4. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.

5. Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast.




Serving Size: 1 chicken breast


Number of Servings: 8
Per Serving
Calories 228
Carbohydrate 5 g
Fat 7 g
Fiber 1 g
Protein 34 g
Saturated Fat 1 g
Sodium 200 mg

Wow Missy this sounds really good.
I am going to make it tomorrow. But i think i am going to throw a bit of mozzerella cheese in the pocket too.
THanks

no no no cheese! lol, think diet, think fit, think summer! lmao

We would have named it just "recipes" instead of Healthy recipes then,lol