Sun-Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts

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4 boneless skinless chicken breasts, about 4 to 6 ounces each

1 ⁄2 teaspoon pepper

1 teaspoon garlic salt or 1 teaspoon garlic powder, if watching your salt

4 teaspoons pine nuts, toasted

8 marinated sun-dried tomatoes, drained

1 ⁄2 bunch basil

1 1⁄2 tablespoons olive oil

1 ⁄4 cup balsamic vinegar

3 ⁄4 cup chicken stock

Directions at geniuskitchen.com

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