Stuffed Chicken Breasts

Method

1. I

   If using oil packed tomatoes, drain and finely chop.

2. II

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

3. III

   Let stand 5 minutes.

4. IV

   Drain and finely chop.

5. V

   Place 2 Tbs.

6. VI

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

7. VII

   Add butter, parsley and salt.

8. VIII

   Mix thoroughly and set aside.

9. IX

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

10. X

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

11. XI

    Do not cut all the way through.

12. XII

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

13. XIII

    Turn on broiler.

14. XIV

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

15. XV

    Broil 5 minutes.

16. XVI

    Turn and broil another 4 minutes.

17. XVII

    Spread tomato and butter mixture over chicken breasts.

18. XVIII

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