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SunDried Tomato Stuffed Chicken Breasts

Source of Recipe

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List of Ingredients

SunDried Tomato Stuffed Chicken Breasts

4 sun dried tomatoes, packed in oil or dried
(if using oil packed tomatoes, drain and finely chop. If using dried tomatoes, cover tomatoes with boiling water in a bowl. Let stand 5 minutes. Drain and finely chop. )
1 tsp lemon zest, grated
1 tbsp. + 1 tsp. unsalted butter
2 tbsp. fresh minced parsley
1/8 tsp. salt
1/8 tsp. ground black pepper
1 pound boneless skinless chicken breast halves

Place 2 tbsp. chopped tomatoes and half the lemon zest in a small bowl. Add butter, parsley, pepper and salt. Mix thoroughly and set aside.
Combine remaining tomatoes and zest in another bowl and mix thoroughly.
Using a sharp knife, cut horizontally through the center of each chicken breast to form a pocket. Do not cut all the way through.
Divide tomato and lemon zest mixture into equal portions and spread in pocket of each chicken breast.
Turn on broiler.
Arrange chicken on a broiler pan and place 4"from heat source. Broil 5 min. Turn and broil another 4 min.
Spread tomato and butter mixture over chicken breasts.
Broil another 1 - 2 min. or until chicken is done and juices run clear.
Serve with a side dish of pasta.
Serves 4 - 6.


Recipe