Lemon & Spinach Stuffed Basil Chicken Breasts

• 4 (6 ounce) boneless skinless chicken breast halves
• 2 slices lemons, thin & quartered
• 2 tablespoons fresh basil, chopped
• 1/2 cup fresh spinach, chopped
• 2 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 2/3 cup fat-free chicken broth
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon lemon pepper

1. Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
2. Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
3. Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
4. Heat oven to 200u0b0F.
5. Heat oil in skillet over medium heat.
6. Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
7. Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
8. Remove breasts from skillet and place in baking dish in oven to keep warm.
9. Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
10. Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

chicken breast halves, lemons, fresh basil, fresh spinach, olive oil, red wine vinegar, chicken broth, salt, fresh coarse ground black pepper, lemon pepper

Taken from www.food.com/recipe/lemon-spinach-stuffed-basil-chicken-breasts-220866 (may not work)