1. Preheat oven to 425°.
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 425° 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.
Young Chefs can:
Pull basil and oregano leaves off stems
Sprinkle lemon rind on stuffed chicken breasts
Older Chefs can:
Combine stuffing ingredients
Fold and crimp packets closed, and place on baking sheet