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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Breasts Stuffed with Sun Dried Tomatoes Recipe

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This recipe for Chicken Breasts Stuffed with Sun Dried Tomatoes is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-2 large whole, skinless, boneless chicken breasts
-pinch of salt
-1/4 tsp ground pepper
-1/2 cup flour
-1 1/2 tbsp olive oil
-1/4 cup balsamic vinegar
-3/4 cup chicken stock
-12 California sun dried tomatoes, halves
-16 large basil leaves, whole
Directions:
Directions:
-Cut chicken breasts in half. Cut horizontal pocket in each. Stuff each pocket with 2 or 3 California sun dried tomatoes halves and 4 basil leaves. Secure with toothpick. Place flour, salt & pepper into plastic bag and mix well. Shake each breast in bag and coat evenly with flour mixture. Set aside.

-Heat 1 1/2 tbsp olive oil in skillet on medium high. Brown chicken breasts, smooth side down, about 3 minutes. Turn breasts and cook about 1 or 2 minutes until just begin to brown. Raise heat and add balsamic vinegar and bring to a boil. Add stock and bring back to a boil. Reduce heat and gently simmer 3-5 minutes until breasts are cooked.

-Remove to warmed platter and increase heat and reduce sauce by 1/4, adjust seasoning. Remove toothpicks from breasts and pour sauce over. Garnish with extra sun dried tomatoes and fresh basil leaves.

 

 

 

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