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

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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.

Reviews

Most Helpful

I really enjoyed this recipe! The flavors are very nice together. I made it as stated but added some goat cheese because I had it on hand and needed to use it up. Delicious, thanks for sharing!

Cyn January 29, 2012

Fantastic variation for chicken. A++

jpknight22 June 27, 2010

Enjoyed this very much AND it was quite easy to make! Slight modifications: 1. Bought sundried tomato pesto sauce with whole pine nuts 2. My chicken breasts were not thick, so I just put the pesto & basil on one end of the breast, folded the breast in half to make a pocket, and secured it with toothpicks. 3. Didn't have chicken stock, so I used instant chicken bullion with water. Other than that, followed instructions as written and it turned out fantastic! Thank you!

ChoCho February 03, 2010

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