Feta, Herb and Sun-Dried Tomato-Stuffed Chicken

2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup crumbled feta cheese
2 tsp. chopped fresh basil
1 tsp. chopped fresh oregano
1/2 tsp. minced garlic
3/4 tsp. white pepper
4 skinless, boneless chicken breast halves
1/2 tsp. kosher salt
2 tbsp. margarine
1/2 tsp. grated lemon rind
1/4 cup chicken broth

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 tsp. pepper in a small bowl.

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 tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining pepper.

Fold 4 (16 x 12) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1½ tsp. butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 tsp. grated lemon rind on top of each stuffed chicken breast half, and drizzle 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. Serve immediately.

4 servings