Sun-dried Tomato, Pine Nuts And Basil Stuffed Chicken Breasts

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.