Tomato-Basil Stuffed Chicken Breasts
You say tomato, we say give this stuffed chicken breast a try. Infused with sun-dried tomatoes and fresh basil, this clean chicken dish is divine yet oh-so-simple.
At a glance
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
8 sun dried tomatoes, drained
1/2 bunch basil
1 1/2 Tbsp. olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock
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.
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