Stuffed Chicken Breasts

Makes 4 servings

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.

Return to Recipe Table of Contents