Lemon-Basil Stuffed Chicken Breasts

This recipe serves:  4

4 boneless, skinless chicken breasts, about 4 ounces each
1 lemon, cut into 8 slices
2 tablespoons chopped, fresh basil
1/2 cup chopped spinach
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth
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 lemon wedges, 1/2 tablespoon of the basil and 1/4 of the spinach in the pocket of each chicken breast.

2. Secure the pocket with toothpicks threading along the side to close.

3. Heat the oil in a heavy skillet over medium-high heat. Add the chicken to the skillet and cook on each side until golden brown, about 4 minutes per side.

3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 4 to 6 minutes 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. Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast and serve.

Serving Size: 1 chicken breast

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