Stuffed Chicken Breasts

Makes 4 servings

Ingredients

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

PER SERVING:  174 Calories, 6.9 g Total Fat, 2 g Saturated Fat,
82 mg Cholesterol, 131 mg Sodium, 0.3 g Total Carbohydrate,
0.1 g Dietary Fiber, 26.4 g Protein