Sun-Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce. Ingredients:
4 boneless skinless chicken breasts, about 4 to 6 ounces each |
1/2 teaspoon pepper |
1 teaspoon garlic salt or 1 teaspoon garlic powder, if watching your salt |
4 teaspoons pine nuts, toasted |
8 marinated sun-dried tomatoes, drained |
1/2 bunch basil |
1 1/2 tablespoons olive oil |
1/4 cup balsamic vinegar |
3/4 cup chicken stock |
Directions:
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. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts 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.
2. 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.
3. Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
4. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.
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