Lemon-Basil Stuffed Chicken Breasts


Makes 4 servings


4 boneless, skinless chicken breasts
1 lemon, cut into 8 wedges
2 tablespoons chopped, fresh basil
1/2 cup chopped spinach
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth


  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. Place 2 lemon wedges, 1/2 tablespoon of the basil and 1/4 of the spinach in the pocket of each chicken breast. Secure the pocket with toothpicks, threading along the side to close.
  2. Heat the oil in a heavy ovenproof skillet until it begins to smoke. Add the chicken to the skillet and cook on each side until golden brown, about 4 minutes per side.
  3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 4 to 6 minutes 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.
  4. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast and serve.

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