Stuffed Chicken Breasts

1. 1

   If using oil packed tomatoes, drain and finely chop.

2. 2

   If using dried tomatoes, cover tomatoes with boiling water in a bowl.

3. 3

   Let stand 5 minutes.

4. 4

   Drain and finely chop.

5. 5

   Place 2 Tbs.

6. 6

   chopped tomatoes and half the lemon zest in a small bowl.

7. 7

   Add butter, parsley and salt.

8. 8

   Mix thoroughly and set aside.

9. 9

   Combine remaining tomatoes and zest in another bowl and mix thoroughly.

10. 10

    Using a sharp knife, cut horizontally through the center of each chicken breast to form a pocket.

11. 11

    Do not cut all the way through.

12. 12

    Divide tomato and lemon zest mixture into equal portions and spread in pocket of each chicken breast.

13. 13

    Turn on broiler.

14. 14

    Arrange chicken on a broiler pan and place 4 inches from heat source.

15. 15

    Broil 5 minutes.

16. 16

    Turn and broil another 4 minutes.

17. 17

    Spread tomato and butter mixture over chicken breasts.

18. 18

    Broil another 1-2 minutes or until chicken is opaque throughout.

* Per serving · 4 servings · Values may vary.

No additional tips available.