Stuffed Chicken Breasts - cooking recipe

Ingredients

4 sun-dried tomatoes packed in oil or 4 sun-dried tomatoes
1 teaspoon lemon, zest of, grated
5 teaspoons unsalted butter
2 tablespoons parsley, minced
1/8 teaspoon salt (optional)
1 lb boneless skinless chicken breast half

Preparation

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 Tbs.
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.