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Preparation Time: about 10 minutes Cooking Time: 10 minutes Serves: 6 or 4 Ingredients: 4 Sun dried tomatoes, packed in oil or dried 1 tsp Lemon zest, grated 1 T + 1 tsp Unsalted Butter 2 T Fresh Parsley, minced 1/8 tsp Salt 1/8 tsp Ground Black Pepper 1 lb (450g) Boneless Skinless chicken breast halves 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. Place 2 Tbs. 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 inches from heat source. Broil 5 minutes. Turn and broil another 4 minutes. Spread tomato and butter mixture over chicken breasts. Broil another 1-2 minutes or until chicken is done and juices run clear. Serve with a side dish of pasta. |