Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives
Photo by Scott Phillips

Ingredients

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

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

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