Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

Ingredients

• Freshly ground black pepper
• ½ tsp. freshly grated lemon zest
• ¼ cup extra-virgin olive oil
• 2-½ tsp. fresh lemon juice
• 1-½ tsp. mild honey, such as clover
• ¼ tsp. crushed red pepper flakes
• 1 large clove garlic, crushed and peeled
• + 6 more ingredients
• • Kosher salt
  • ¼ cup drained oil-packed sun-dried tomatoes, very coarsely chopped
  • ¼ cup pitted green olives, such as manzanilla
  • Pinch saffron (about 15 threads)
  • 4 split skin-on bone-in chicken breasts (3 to 3½ lb.)
  • ¼ cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

Position a rack in the middle of the oven and heat the oven to 425°F. Soak the saffron in 2 tsp. hot water for 5 minutes. In a food processor, purée the saffron and soaking water with the olive oil, lemon juice, honey, lemon zest, red pepper flakes, garlic, and 1/2 tsp. salt. Add the sun-dried t...

View full recipe at Fine Cooking