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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