Tomato-Basil Stuffed Chicken Breasts
Introduction
Low-fat, low-carb and high in protein.
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 low fat chicken broth
8 sun dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup low fat chicken broth
Directions
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.
Heat the oil in a heavy oven-proof skillet until it begins to smoke.
Cook each side of the chicken until golden brown.
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.
Remove the chicken breasts from the skillet and keep warm.
Continue to cook the sauce until it is reduced to a thick syrup.
Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast.
Serving Size: Makes 4 servings
Heat the oil in a heavy oven-proof skillet until it begins to smoke.
Cook each side of the chicken until golden brown.
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.
Remove the chicken breasts from the skillet and keep warm.
Continue to cook the sauce until it is reduced to a thick syrup.
Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast.
Serving Size: Makes 4 servings
Number of Servings: 4
