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

Ingredients

• 2 cups water
• 1/2 cup 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
• 3/4 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 2 tablespoons butter
• 1/2 teaspoon grated lemon rind
• 1/4 cup fat-free, less-sodium chicken broth
• 2 teaspoons thinly sliced fresh basil (optional)

Preparation

1. Preheat oven to 425°.
2. Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one 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 with salt and remaining 1/2 teaspoon pepper.
4. Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 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 seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.