These are a breeze to make - but they look and taste more complicated. They make a great do-ahead dish for company: Assemble and tie the breasts the day ahead, and cook them just before serving.
Marge Perry writes for Newsday, which provided the recipe analysis.
CHICKEN BREASTS STUFFED WITH GRUYERE, BACON, SUN-DRIED TOMATO AND BASIL
1/4 cup sun-dried tomato (not packed in oil)
2 pieces center-cut bacon
4 (6-ounce) boneless chicken breasts
8 large basil leaves
2 ounces (about 1/2 cup) Gruyere cheese, thinly sliced or shredded
4 (9-inch) lengths of kitchen string
1/2 teaspoon salt
1/8 teaspoon black pepper
Cover the sun-dried tomatoes with boiling water and let sit for 20 minutes, or until soft. Discard the soaking liquid and chop the softened tomatoes.
Cook bacon in a large, nonstick skillet; transfer to a plate lined with a paper towel. Crumble when cool. Drain off all but 1 tablespoon of the bacon drippings from the skillet. Meanwhile, cut a horizontal slit through each chicken breast to form a pocket. Fold back the top flap to make filling the pocket easier.
Layer basil leaves on the bottom, and sprinkle them with the chopped softened tomatoes. Top with cheese and crumbled bacon. Spiral the string around each breast to secure it closed. Sprinkle the outside with the salt and pepper.
Heat the bacon drippings in a large, nonstick skillet over medium high. Add the chicken breasts and cook 6 minutes on each side, or until browned and cooked through. Remove string before serving.
Per serving: 237 calories, 32 grams protein, 2 grams carbohydrate, 1 gram fiber, 10 grams fat, 5 grams saturated fat, 87 milligrams cholesterol, 564 milligrams sodium