LOCATION: Recipes >> Special Diets >> Chicken Breasts 01
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Chicken Breasts 01
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LOW-FAT STUFFED CHICKEN BREASTS
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.
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