LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Lemon & Spinach Stuffed Basil Chicken Breasts image

Provided by JelsMom

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.