Tomato and Basil Stuffed Chicken Breasts

This is a recipe that I'm planning on trying on one of my clients. It looks really tastey as well as healthy so I'm very excited about it.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts (4-6 oz each)
• 8  sun-dried tomatoes packed in oil, 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.
2. Place 2 slices of tomato and about 4 basil leaves in the pocket of each chicken breast.
3. Secure the pocket with toothpicks threading along the side to close.
4. Heat the oil in a heavy oven-proof skillet until it begins to smoke.
5. Cook each side of the chicken until golden brown.
6. Add the vinegar and chicken stock and bring to a boil.
7. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
8. Remove the chicken breasts from the skillet and keep warm.
9. Continue to cook the sauce until it is reduced to a thick syrup.
10. Taste the sauce and and season with salt and pepper.
11. Spoon the sauce over each chicken breast.