Labadie Recipe Database

Labadie Recipe Database

id	354
Name	Tomato and Basil Stuffed Chicken
Main Dish Category	Main Dish
Secondary Dish Category
Main Ingredient	Chicken
Other Ingredient
Number of People	4
List of Ingredients	4 boneless, skinless chicken breasts 8 to 12 sun dried tomatoes 1/2 bunch fresh basil 1 1/2 T. olive oil 1/4 cup balsamic vinegar 3/4 cup chicken broth
Description	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 to 3 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 season with salt and pepper. Spoon the sauce over each chicken breast.
Time	25 minutes
Cooking Type	Skillet
Difficulty (1-5)	3
Notes	Per chicken breast: calories 228, total fat 7 g., saturated fat 1 g., protein 34 g., carbohydrates 5 g., fiber 1 g., sodium 200 mg
Origin	FoodFit
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