Lemon-Basil Stuffed Chicken Breasts FoodFit.com executive chef, Bonnie Moore
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|
- 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.
- 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.
- 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.
- Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast and serve.
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