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Chicken Breasts Stuffed w/Onion-Balsamic Relish (M, KLP, TNT)
Serves: 4

4 boneless, skinless chicken-breast halves
Onion-Balsamic Relish (click here for recipe)
Freshly ground black pepper
1/2 cup dry white wine
1-3/4 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
2 tablespoons balsamic vinegar
Olive-oil cooking spray

Place each piece of chicken between two 12" squares of plastic wrap. Using a meat pounder, pound to a 1/4" thickness.

Spread 1/4 cup onion relish over each breast, and fold breast in half. Season both sides with salt and pepper.

Coat a sauté pan with cooking spray, and set over medium-high heat. Place chicken in pan; cook until golden on bottom, about 2 minutes. Turn, and cook until the other side is golden, about 3 minutes.

Add wine, and cook 1 minute. Add stock; reduce heat to medium. Cover; cook until chicken has cooked through, 5 to 6 minutes. Transfer the chicken to a plate.

Add balsamic vinegar to pan; turn heat to high. Reduce liquid to 1/2 cup, 7 to 10 minutes. Drizzle sauce over chicken, and serve.

Posted by Terry Goldman

Nutritional Info Per Serving: 244 calories, 3g fat, 74mg cholesterol, 17g carbohydrate, 721mg sodium, 30g protein, 3g dietary fiber