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Chicken: Lemon-Basil Stuffed Chicken Breasts

Source of Recipe

posted by chrispy4kids, from FoodFit.com executive chef, Bonnie


List of Ingredients

4 boneless skinless chicken breasts About 4 to 6 ounces each
1 lemon cut into 8 wedges
2 tablespoons chopped fresh basil
1/2 cup chopped spinach
1 1/2 tablespoons olive oil (Use Pam for OP)
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth


Recipe

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.**(Spray pan with pam and heat)** 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 pepper. Spoon the sauce over each chicken breast and serve.