Sun-Dried Tomato, Pine Nuts And Basil Stuffed Chicken Breasts

• 4 boneless skinless chicken breasts, about 4 to 6 ounces each
• 1/2 teaspoon pepper
• 1 teaspoon garlic salt or 1 teaspoon garlic powder, if watching your salt
• 4 teaspoons pine nuts, toasted
• 8 marinated sun-dried tomatoes, drained
• 1/2 bunch basil
• 1 1/2 tablespoons 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. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
2. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
3. Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
4. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

chicken breasts, pepper, garlic salt, pine nuts, tomatoes, basil, olive oil, balsamic vinegar, chicken stock

Taken from www.food.com/recipe/sun-dried-tomato-pine-nuts-and-basil-stuffed-chicken-breasts-120371 (may not work)