Metabolic Medical Center

 

4 sun-dried tomatoes, packed in oil or dried
1 teaspoon lemon zest
1 tablespoon plus 1 teaspoon unsalted butter
2 tablespoons chopped parsley
1/8 teaspoon salt (optional)
Three 6 ounce boneless skinless chicken breasts

 

 

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 tablespoons 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 though 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 1-2 minutes or until chicken is opaque throughout.