Tomato and Basil Stuffed Chicken Breasts

Shared by Wendy
This recipe serves: 4

4 boneless, skinless chicken breasts, about 4 to 6 ounces each
8 sun dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock
toothpicks

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 slices of tomato and about 4 basil leaves in the pocket of each
chicken breast. Secure the pocket with toothpicks threading along the side
to close.
Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook
each side of the chicken until golden brown.
Add the vinegar and chicken stock and bring to a boil. Lower the heat and
gently simmer the chicken for 2-3 minutes per side 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.
Taste the sauce and season with salt and pepper. Spoon the sauce over each
chicken breast.