Tomato-Basil Stuffed Chicken Breasts

Tomato-Basil Stuffed Chicken Breasts
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.3
  • Total Fat: 10.4 g
  • Cholesterol: 82.3 mg
  • Sodium: 333.3 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 32.0 g

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

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

Number of Servings: 4


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