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Tomato Stuffed Chicken Dinner

Source of Recipe

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Recipe Introduction

Another one of those adapted recipes.

List of Ingredients

4 sun dried tomatoes, packed in oil or dried
...(if using oil packed tomatoes, drain and finely chop.
...If using dried tomatoes, pour just enough boiling water
to cover tomatoes. Let stand 5 minutes. Drain and finely chop.)
1 tsp. white sugar
1 minced garlic clove
1 tsp. grated lemon zest
1 tbsp. + 1 tsp. unsalted butter
3/4 tsp. dried parsley or 2 tbsp. fresh minced
1/8 tsp. salt
1/8 tsp. ground black pepper
4 - 6 boneless skinless chicken breasts, soaked overnight in milk
low sodium chicken broth
4 scrubbed potatoes
1 16oz. can corn, drained


Recipe

Place 2 tbsp. chopped tomatoes, half the sugar, half the garlic,
and half the lemon zest in a small bowl. Add the butter, parsley,
pepper and salt. Mix thoroughly and set aside.
Combine the remaining tomatoes, sugar, garlic and zest in another
bowl and mix thoroughly.
Drain the milk off the chicken breasts.
Use a sharp knife, and cut horizontally through the center of each
breast to form a pocket. Be sure not to cut all the way through.
Divide the tomato and lemon zest mixture into equal portions and
stuff into the pockets of the breasts.
Spread the tomato and butter mixture over the breasts.
Place the stuffed chicken breasts in the bottom of the cooker
and add 1/2 c. water around, no on the breasts.
Place the rack into the base and set the potatoes on.
Cover, valve closed, and cook on high heat for 4 minutes.
Remove cover, turn breasts over, add another 1/2 c. water, cover,
valve closed, high heat, and cook another 4 minutes.
Remove cover, add 1/2 c. of the chicken broth.
Replace cover, valve closed, medium heat, and cook for 10 minutes.
Remove cover, add another 1/2 c. of chicken broth. Move the
potatoes to one side, place the corn in a dish and then on the
other side of the rack.
Replace cover, valve closed and continue to cook for another 10 minutes.
Remove cover, check to make sure the chicken juices are running clear.
If not, add more broth, cover and cook in 4 minutes intervals, checking
the juices each time.
Serve with a baked potato and another vegetable or a pasta side dish.
Makes 4 - 6 servings.