Source: dLife

Chicken stuffed with healthy spinach and fragrant basil, served with a warm vinaigrette sauce.

Servings

1.5 tbsp olive oil
1 lb boneless skinless chicken breasts (2 - 8 ounce split breasts)
0.5 fresh lemons , cut into 4 slices
2 tbsp fresh basil , chopped
0.5 cup fresh chopped spinach
0.25 cup balsamic vinegar
0.75 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 tablespoon basil, and 1/2 of spinach in pocket of each chicken breast.
2 Secure pockets with toothpicks, threading along the side to close.
3 In heavy skillet, heat oil over medium-high. Add stuffed chicken to skillet and cook on each side until golden brown, about 4 minutes per side.
4 Add vinegar and chicken broth, bring to boil. Lower heat and gently simmer chicken for 4 to 6 minutes until cooked through.
5 Remove chicken breast to serving plate and cover with foil to keep warm. Continue to cook sauce until it is reduced to thick syrup.
6 Taste sauce and season with the salt and pepper. Spoon the sauce over chicken and serve.