dish
Lemon-Basil Stuffed Chicken Breasts

4
Serves
229
Calories
14
Nutrients
16
Vitamins

Ingredients

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

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
229
Protein
31 g
Total Carbohydrate
7 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
83 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
54 %
Percent Calories from Carbohydrate
12 %
Percent Calories from Fat
35 %
Vitamin A
322 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
16 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
10 mg
Vitamin D
17 IU
Folate
13 mcg
Vitamin E
2 IU
Vitamin K
15 mcg
Pantothenic Acid
1 mg
Calcium
41 mg
Iron
1 mg
Phosphorus
281 mg
Potassium
427 mg
Sodium
97 mg
Zinc
1 mg