Bucky's Recipe

Sun Dried Tomato and Green Olive Chicken Breasts

Category: Poultry

15 threads saffron
1/4 c olive oil
2 1/2 t. lemon juice
1 1/2 t. honey
1/2 t. lemon zest
1/4 t crushed red pepper flakes
1 lg. garlic clove, crushed
1 1/2 t. kosher salt
1/4 c. drained oil packed sun dried tomatoes, coarsely chopped
1/4 c. pitted green olives
1/3 c. chopped fresh parsley
4 split skin on, bon in chicken breasts
1/2 t. pepper

Preheat oven to 425 degrees.
Soak saffron in 2 t. hot water for 5 minutes. In food processor, puree saffron and soaking water with olive oil, lemon juice, honey, lemon zest, red pepper flakes, garlic and 1/2 t. salt. Add sun dried tomatoes, olives and parsley. Pulse to form coarsely chopped stuffing.
Pull skin away from chicken, making a pocket and stuff chicken with mixture. Rub outside with any remaining mixture and salt and pepper. Line pan with aluminum foil and place chicken in pan. Bake about 30 minutes until thermometer reaches 165 degrees.

I used oil from sun dried tomatoes instead of olive oil and baked at 325 degrees for 2 hours. Made 11-1-09 mmmm ggggoood.