Feta, Herb, And Sun-Dried Tomato-Stuffed Chicken

• 1/2 cup julienne-cut sun-dried tomatoes, packed without oil
• 1/2 cup (2 ounces) crumbled feta cheese
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt
• 2 tablespoons butter
• 1/2 teaspoon grated lemon rind
• 1/4 cup fat-free, lower-sodium chicken broth

1. Preheat oven to 425u0b0.
2. Combine first 6 ingredients in a small bowl.
3. Cut a horizontal slit through 1 side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken evenly with salt.
4. Fold 4 (16 x 12inch) sheets of heavy-duty foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Place 1 stuffed chicken breast half on top of each portion of butter. Sprinkle 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly crimp edges. Place packets on a rimmed baking sheet.
5. Bake at 425u0b0 for 20 minutes. Remove from oven, and let stand for 5 minutes. Carefully open packets; transfer each chicken breast half to a serving plate. Cut each chicken breast half crosswise into 1/2-inch-thick slices. Serve immediately.
6. Young Chefs can:
7. Pull basil and oregano leaves off stems
8. Sprinkle lemon rind on stuffed chicken breasts
9. Older Chefs can:
10. Combine stuffing ingredients
11. Fold and crimp packets closed, and place on baking sheet

juliennecut sundried tomatoes, feta cheese, fresh basil, fresh oregano, garlic, freshly ground black pepper, skinless, kosher salt, butter, lemon rind, chicken broth

Taken from www.myrecipes.com/recipe/feta-herb-tomato-stuffed-chicken (may not work)