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TOMATO AND BASIL STUFFED CHICKEN BREASTS

Fast & Fit: 150 Quick & Healthy Everyday Recipes Ready in Just 30 Minutes or Less
by Ellen Haas
Serving size: 1 chicken breast
Serves: 4


Ingredients
• 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


Cooking Instructions
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.

Nutrition Information
Per Serving: Calories 228; Fat 7 g; Protein 34 g; Sodium 200 mg; Carbohydrate 5 g; Fiber 1 g; Saturated Fat 1 g
 

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