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With knife parallel to cutting board, cut slit along one side of each chicken breast to form pocket. Place 4 whole basil leaves in each pocket; press each breast closed.
In small bowl, combine broth, chopped basil, lemon juice, pepper and garlic; set aside.
In medium nonstick skillet, heat olive oil over medium high heat. Add chicken; brown on both sides. Pour broth mixture over chicken; bring to a boil. Reduce heat to low; cover and cook 7-8 minutes or until chicken is no longer pink in center.
Note: Do not substitute dried basil in this recipe. Fresh basil can be found in the produce section of most grocery stores.
By Robin from Washington, IA
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