Stuffed Chicken Breasts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 sun-dried tomatoes packed in oil or 4 sun-dried tomatoes
• 1 teaspoon lemon, zest of, grated
• 5 teaspoons unsalted butter
• 2 tablespoons parsley, minced
• 1/8 teaspoon salt (optional)
• 1 lb boneless skinless chicken breast half

Recipe

• 1 if using oil packed tomatoes, drain and finely chop.
• 2 if using dried tomatoes, cover tomatoes with boiling water in a bowl.
• 3 let stand 5 minutes.
• 4 drain and finely chop.
• 5 place 2 tbs.
• 6 chopped tomatoes and half the lemon zest in a small bowl.
• 7 add butter, parsley and salt.
• 8 mix thoroughly and set aside.
• 9 combine remaining tomatoes and zest in another bowl and mix thoroughly.
• 10 using a sharp knife, cut horizontally through the center of each chicken breast to form a pocket.
• 11 do not cut all the way through.
• 12 divide tomato and lemon zest mixture into equal portions and spread in pocket of each chicken breast.
• 13 turn on broiler.
• 14 arrange chicken on a broiler pan and place 4 inches from heat source.
• 15 broil 5 minutes.
• 16 turn and broil another 4 minutes.
• 17 spread tomato and butter mixture over chicken breasts.
• 18 broil another 1-2 minutes or until chicken is opaque throughout.