Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

This one takes time, but is delicious and a great Sunday dinner! I didn't have saffron, so skipped that step, but it still turned out delicious!

Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives
Costco Magazine
Makes: 4 servings

Pinch of saffron (about 15 threads)
¼ c. extra virgin olive oil
2 ½ tsp. fresh lemon juice
1 ½ tsp. mild honey
½ tsp. freshly grated lemon zest
¼ tsp. crushed red pepper flakes
1 large clove garlic, crushed and peeled
1 ½ tsp. kosher salt
¼ c. drained oil-packed sun-dried tomatoes, very coarsely chopped
¼ c. pitted green olives
¼ c. loosely packed fresh flat-leaf parsley leaves, coarsely chopped
4 split skin-on, bone-in chicken breasts (3 to 3 ½ lbs.)
½ tsp. freshly ground black pepper

1. Position a rack in the middle of the oven and heat oven to 425.

2. Soak saffron in 2 tsp hot water for 5 minutes. In a food processor, puree the saffron and water with olive oil, lemon juice, honey, lemon zest, red pepper flakes, garlic and ½ tsp. salt. Add the sun-dried tomatoes, olives, and parsley. Pulse to form a coarsely chopped stuffing

3. Remove any of the backbone still attached to chicken breasts. Trim off the side flap with rib meat and bones. Use your finger to make a small opening between the skin and the flesh of the breasts. Run your finger under the skin to separate it from the breasts, making a pocket and being careful not to detach the edges of the skin.

4. Stuff the tomato mixture into the pocked, distributing it evenly over the chicken. Pt the skin back in place and season with 1 tsp. salt and ½ tsp. pepper. Line a heavy-duty rimmed baking sheet with aluminum foil. Roast the chicken on the baking sheet until the juices run clear and a meat thermometer registers 165, about 30 minutes.

In a Pinch?

Are you trying a new recipe and JUST found out that you don't have ONE ingredient? This tends to be my case, especially when it comes to spices. I found a great substitution list that may work for you in a pinch:

Click here