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

Preheat the oven to 350 degrees F.

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.

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

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

Serving Size

1