Tomato and Basil Stuffed Chicken Breasts

Serves: 4Stuffed Chicken Breasts-10

  1. 4 boneless, skinless chicken breasts, 4 to 6 ounces each
  2. 8 sun dried tomatoes, drained
  3. 1/2 bunch basil
  4. 1 1/2 tablespoons olive oil
  5. 1/4 cup balsamic vinegar
  6. 3/4 cup chicken stock

Cooking Instructions:

  1. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without making a hole. Place two slices of tomato and about 4 basil leaves in the pocket of each chicken breast. Secure the pockets 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. Season the sauce with salt and pepper. Spoon the sauce over each chicken breast.

Nutritional Information:
Serving Size: 1 chicken breast

  1. Calories 228
  2. Carbohydrate 5 g
  3. Fat 7 g
  4. Fiber 1 g
  5. Protein 34 g
  6. Sodium 200 mg

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