member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Karen      

Recipe Categories:

    Tomato and Basil Stuffed Chicken Breasts


    Source of Recipe


    Shared by Wendy

    Recipe Introduction


    This recipe serves: 4
    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 chicken stock
    toothpicks

    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 2-3 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |