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Ingredients

How to make it

  • 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.

Reviews & Comments 7

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    " It was excellent "
    aussie_meat_pie ate it and said...
    I am loving the sound of this recipe, what a great post pleclare ~ 5 :)
    Was this review helpful? Yes Flag
    " It was excellent "
    dooley ate it and said...
    Nice recipe! Love the olives, Dooley
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    " It was excellent "
    rottman ate it and said...
    I can do this! Goodbye bland chicken. Hello stuffed chicken breasts!
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    Oh yeah...you know how I am about those olives!!! Thanks doll!! Love it!
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    You rarely cease to make my mouth water, pat! Thanks and my 5.
    Lorraine
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    " It was excellent "
    grizzlybear ate it and said...
    hay what not to like ......Breasts. Tomatos. and olives.......YEAH BABY............Great Post


    Got my 5
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    " It was excellent "
    chefmeow ate it and said...
    This sounds really good to me. Love everything about this recipe. You have my 5.
    Was this review helpful? Yes Flag

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