Prep: 20 minutes; Cook: 20 minutes. This recipe uses herbes de Provence, a French mixture of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. Look for it in the spice sections of most large supermarkets or at specialty stores. You can make a similar blend at home by combining equal parts dried basil, thyme, fennel seed, sage, and rosemary.
1/3 cup chopped drained oil-packed sun-dried tomato halves
1 tablespoon herbes de Provence
2 tablespoons olive oil
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 chicken-breast halves, skinned
3 tablespoons fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
How to Make It
Combine the first 7 ingredients in a small bowl. Cut a horizontal slit through the thickest portion of each chicken-breast half; stuff about 1 tablespoon tomato mixture into each slit. Sprinkle with juice, salt, and pepper.
Place chicken on a grill rack coated with cooking spray; grill 10 minutes on each side or until done.