4 boneless, skinless chicken breasts, (all fat removed)
1 lemon, cut into 8 slices
2 tablespoons chopped, fresh basil
1/2 cup chopped spinach
1 1/2 tablespoons MCT oil
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth
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.
Secure the pocket with toothpicks threading along the side to close.
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.
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.
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 season with salt and pepper. Spoon the sauce over each
chicken breast and serve.
1 lemon, cut into 8 slices
2 tablespoons chopped, fresh basil
1/2 cup chopped spinach
1 1/2 tablespoons MCT oil
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth
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.
Secure the pocket with toothpicks threading along the side to close.
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.
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.
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 season with salt and pepper. Spoon the sauce over each
chicken breast and serve.
Little Leakers
Lemon-Basil Stuffed Chicken Breast