Stuffed Chicken Breasts
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photo by Derf2440
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
![photo by Derf2440](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/28/66/4/pic8VH7bS.jpg)
![photo by Derf2440](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/28/66/4/picrzIIVX.jpg)
![photo by Derf2440](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/28/66/4/picj7Exmi.jpg)
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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 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 opaque throughout.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA