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Lemon-Basil Stuffed Chicken Breasts




Source of Recipe


FoodFit.com executive chef, Bonnie Moore


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.

Voila! Now eat and enjoy this superb dish!