• 2 large whole, skinless, boneless chicken breasts
• pinch of salt
• 1/4 tsp. ground pepper
• 1/2 c. flour
• 1 1/2 T. olive oil
• 1/4 c. balsamic vinegar
• 3/4 c. chicken stock
• 12 CALIFORNIA SUN DRY Tomatoes, Halves, or
•  1/2 c. Julienne-Cut
• 16 large basil leaves, whole

Cut chicken breasts in half, to make 4, trim. Cut horizontal pocket in each. Stuff each pocket with 2 or 3 Tomatoes, Halves or Julienne Cut, and 4 basil leaves. Secure with toothpick. Place flour, salt and pepper into plastic bag and mix well. Shake two breasts in bag at a time and coat evenly with flour mixture. Set aside.

Heat 1 1/2 T. olive oil in skillet on medium high. Brown chicken breasts, smooth side, about 3 minutes. Turn breasts over and cook about 1 or 2 minutes, until just begin to brown. Raise heat, add balsamic vinegar and bring to a boil. Add stock and bring back to a boil. Reduce heat and gently simmer 3-5 minutes until breasts are cooked. Remove to warmed platter, increase heat and reduce sauce by 1/4, adjust seasoning.

Remove toothpicks from breasts and pour sauce over. Garnish with extra sun dried tomatoes and fresh basil leaves.

Serves 4