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

1. 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. 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. 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. 4

   Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.