• 4 sun dried tomatoes, packed in oil or dried
• 1 tsp. lemon zest
• 1 Tbs. plus 1 tsp. unsalted butter
• 2 Tbs. parsley, minced
• 1/8 tsp. salt (optional)
• 1 lb. boneless skinless chicken breast halves

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 Tbs. 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 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 butter mixture over chicken breasts. Broil another 1-2 minutes, or until chicken is opaque throughout.

Per serving: calories 166, fat 5.7g, 32% calories from fat, cholesterol 76mg, protein 26.5g, carbohydrates 0.9g, fiber 0.3g, sugar 0.5g, sodium 83mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Sauvignon Blanc, Chenin Blanc, or Fumé Blanc.