LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

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Lemon & Spinach Stuffed Basil Chicken Breasts image

I never trusted spinach---it was green, and it looked like it would kill me. But this recipe changed all that!

Provided by JelsMom

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breast halves
2 slices lemons, thin & quartered
2 tablespoons fresh basil, chopped
1/2 cup fresh spinach, chopped
2 tablespoons olive oil
4 tablespoons red wine vinegar
2/3 cup fat-free chicken broth
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon lemon pepper

Steps:

  • Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
  • Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
  • Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
  • Heat oven to 200°F.
  • Heat oil in skillet over medium heat.
  • Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
  • Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
  • Remove breasts from skillet and place in baking dish in oven to keep warm.
  • Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
  • Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

Nutrition Facts : Calories 250.1, Fat 8.9, SaturatedFat 1.5, Cholesterol 98.7, Sodium 777.2, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 39.6

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