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Tomato & Basil Stuffed Chicken Breasts

Are you bored of plain ‘ol chicken breasts for dinner?  This low-fat, low-calorie recipe is a great way to add some flavor to your family dinners.  Pair this entrée with a fresh salad or steamed veggies, along with parmesan cheese topped pasta and you have a delicious healthy meal!

Serves: 1 chicken breast


4 boneless, skinless chicken breasts (4-6oz each) 

8 sun dried tomatoes, drained 

1/2 bunch fresh basil 

1.5 Tbsp olive oil 

1/4 cup balsamic vinegar 

3/4 cup chicken stock 


  1. 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.
  2. Heat oil in a heavy skillet until it begins to smoke.  Cook each side of the chicken until golden brown.
  3. 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.
  4. Remove the chicken breasts from the skillet and keep warm.  Continue to cook the sauce until it is reduced to a thick syrup.
  5. Season with pepper, if desired.  Spoon the sauce over each chicken breast.