Recipe

Chicken Breasts Stuffed With Sun Dried Tomatoes And Green Olives Recipe

	Pleclare / All my dishes 8 months, 2 weeks ago Flavorful sun-dried tomato and olive chicken breasts roasted in the oven. Prep:20m Cook:30m Servings:4	Pleclare
	saffronoillemon juicehoneylemon zestred pepper flakesgarlicsaltsun dried tomatoesgreen olivesparsleybone in chicken breastspepper

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Ingredients

pinch saffron(15 threads)

1/4c extra virgin olive oil

21/2tsp fresh lemon juice

11/2tsp mild honey,such as clover1/2tspfresh grated lemon zest

1/4tsp crushed red pepper flakes

1 large clove garlic,crushed and peeled

1/4c grained oil-packed sun-dried tomatoes,vert coarsely chopped

1/4c pitted green olives,such as manzanilla

1/4c loose packed fresh flat-leaf paersley,coarsely chopped

4 split skin-on bone-in chicken breasts(3 to 31/2lbs)

fresh ground pepper

Directions

Position rack in middle of oven and preheat to 425.

Soak saffron in 2 tsp. hot water for 5 mins. In foood processor,puree the saffron and soaking water with the olive oil,lemon juice,honey,lemon zest,red pepper flakes,garlic and 1/2tsp salt. Add the sun-dried tomatoes,olives and parsley. Puls to form a coarsely chopped stuffing(should be coarser than pesto)

Use your finger to make a small opening between the skin and flesh of the breasts Run your finger under the skin to seperate it from the breasts,making pocket,being careful not to detach edges of skin. Stuff the tomato mixture into the pocket,distributing evenly over the chicken.

Pat skin back in place and season with 1tsp salt and 1/2tsp pepper. Line a heavy-duty rimmed baking sheet with alumnum foil. Roast the chicken on the baking sheet until juices run clear and meat thermometer registers 165,about 30 mins.

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