Gremolata-Stuffed Chicken Breasts with Tomato Relish
Weight Watchers Points: 4 per serving
4 large plum tomatoes, seeded and chopped
2 tsp olive oil
2 tsp. balsamic vinegar
Salt and pepper, to taste
1 c. packed flat-leaf parsley, finely chopped
1 garlic clove, minced
1/2 tsp lemon zest
4 boneless, skinless chicken breasts
To prepare the relish, combine the tomatoes, oil, vinegar, and salt and pepper to taste in a bowl; cover and let stand at room temperature.
Preheat the oven to 450 degrees. Spray a baking sheet with cooking spray. Combine the parsley, garlic, lemon zest and salt and pepper to taste in a small bowl.
Place the chicken breasts between two sheets of waxed paper. Pound the chicken to a 1/4-inch thickness, using a meat mallet. Remove and discard the top sheet of waxed paper; spread the chicken with the parsley mixture. Start with the narrower ends and roll each chicken breast around the filling; remove and discard the remaining waxed paper.
Place the chicken, seam-side down, on the baking sheet. Bake until the chicken is cooked through, 10 to 12 minutes. Let stand 5 minutes. Slice each breast on the diagonal into four pieces. Serve with the relish.
NOTES: Great technique! While this is really good as-is, I think putting some cheese in the chicken before rolling it - maybe some feta or goat cheese - would really make this pop. Alternatively, coating the rolled chicken pieces in panko before baking would be good, too. So many possibilities!