1/3 cup chopped drained oil-packed sun-dried tomato halves
1 tablespoon herbs de Provence seasoning
2 tablespoons olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
4 chicken-breast halves, skinned
3 tablespoons fresh lemon juice
dash of salt
dash of freshly ground black pepper
1. Prepare grill.
2. Combine the first 7 ingredients in a small bowl. Cut a horizontal slit through the thickest portion of each chicken breast half; stuff about 1 tablespoon tomato mixture into each slit. Sprinkle with juice, salt and pepper.
3. Place chicken on a grill rack coated with cooking spray; grill 10 minutes on each side until done.
Per Serving: Calories 227; Fat 11 g; Saturated fat 2 g; Carbohydrate 4 g; Fiber 1 g; Protein 27 g; Sodium 159 mg; Cholesterol 73 mg.
*Recipe courtesy of Mayo Clinic.