Tomato-Basil Stuffed Chicken Breasts
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.3
- Total Fat: 10.4 g
- Cholesterol: 82.3 mg
- Sodium: 333.3 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.5 g
- Protein: 32.0 g
View full nutritional breakdown of Tomato-Basil Stuffed Chicken Breasts calories by ingredient
Introduction
Low-fat, low-carb and high in protein. Low-fat, low-carb and high in protein.Number of Servings: 4
Ingredients
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4 boneless, skinless chicken breasts, about 4 to 6 ounces each
8 sun dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup low fat chicken broth
Directions
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.
Serving Size: Makes 4 servings
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.
Serving Size: Makes 4 servings
Member Ratings For This Recipe
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