Basil Chicken

4 boneless skinless chicken breast

16 fresh whole basil leaves

1/2 cup chicken broth

1/4 cups basil leaves

1 teaspoon lemon juice

1/4 teaspoon pepper

1 teaspoon mince garlic

1-3 tablespoons olive oil

With knife parallel to cutting board, cut slit along one side of each chicken breast to for a pocket. Place 4 whole basil leaves in each pocket, press each breast closed. In a small bowl combine broth, chopped bail, lemon juice, pepper and garlic, and set aside. In medium nonstick skillet heat oil over medium heat. Add chicken and brown on both sides. Pour broth mixture over the chicken and bring to a boil. Reduce heat to low: cover and cook 7-8 min or until the chicken is no longer pink on the inside.

I cheated a little. Rich had to make this because messing with raw meat grosses me out and I can not do it. It sounds like a lot of work, but its really not that bad. Very moist and good!