INGREDIENTS:
4 boneless, skinless Chicken breasts
1 cup diced fresh tomatoes
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup low sodium chicken stock
-Cut a deep horizontal slit 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 about 1/4 c. tomato slices and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks to close.
– Heat the olive oil in a heavy oven-proof skillet. Cook each side of the chicken until brown.
-Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes on each 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 and season with pepper. Spoon the sauce over the chicken and enjoy!
