Recipe#13230

Title: Chicken Breasts

From: "Dancer^" sigatress@attcanada.net 
 Newsgroups: rec.food.recipes 
 Subject: Stuffed Chicken Breasts 
 Date: 26 Apr 1999 06:01:27 -0600 
 Message-ID: <014601be8c97$50e3a880$64d6c28e@appachee> 

4 sun dried tomatoes
 1 tsp. lemon zest, grated
 1 Tbsp plus 1 tsp. low-fat cream cheese, softened to room temperature
 2 Tbsp parsley, minced
 1/8 tsp. salt
 1 lb. boneless skinless chicken breast halves
 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 cream cheese, 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 cheese mixture over
 chicken breasts. Broil another 1-2 minutes or until chicken is
 opaque throughout.