Stuffed Chicken Breasts
4 sun dried tomatoes, packed in oil or dried
1 tsp lemon zest, grated
1 tbsp plus 1 tsp. unsalted butter
2 tbsp parsley, minced
1/8 tsp salt
1 lb 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 tbsp 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.
POINTS: 4.5 (4)
PER SERVING: 174 Calories, 6.9 g Total Fat, 2 g Saturated Fat,
131 mg Sodium, 0.3 g Total Carbohydrate,
0.1 g Dietary Fiber, 26.4 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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