Chicken Breasts with Sun-Dried Tomato Stuffing

By sexyswamprat

Ingredients
  • 2 whole boneless, skinless chicken breasts, cut in half

  • 1/2 cup basil leaves, tightly packed, about 20 leaves

  • 2 tablespoons olive oil

  • 12 sun-dried tomatoes, softened in boiling water

  • 1 tablespoon butter

Directions
  1. Preheat the oven to 350 degrees F.

  2. Cut a pocket in each chicken breast. In a blender, puree the basil leaves with 1 tablespoon of the olive oil. You may also use prepared pesto sauce. Spoon a quarter of the sauce into the pocket of each chicken breast. Then put 3 of the sun-dried tomatoes into each pocket.

  3. In a large sauté pan with an ovenproof handle, heat the remaining tablespoon of oil and the butter. (If you are not sure about the handle, wrap it in aluminum foil or transfer the chicken to an ovenproof dish before baking.) Brown the chicken on each side for about a minute. Place the pan in the preheated oven for 10 to 12 minutes, until the chicken is cooked through and its juices run clear.


Nutritional Facts

Servings
1
per Serving
Yield
Makes 4 servings
Calories
269
Fat. Total
12g
Fiber
5g
Carbohydrates
Total
9g
Sodium
208mg
% Cal. from Fat
40%
Cholesterol
76mg
Protein
31g

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