Lemon Garlic Stuffed Chicken Breasts

Ingredients

• 2 cups water
• 8 cloves garlic (unpeeled)
• 6 tablespoons fresh parsley (chopped, divided)
• 1 teaspoon lemon zest (grated)
• 1 teaspoon sodium-free seasoning blend
• 4 chicken breasts (4 ounce each, with skin)
• 1/4 cup chicken broth (reduced sodium)
• 2 tablespoons lemon juice (fresh)

Method

1. 1 In a small saucepan, bring water to a boil. Add garlic; cook for 10 minutes. Drain garlic, peel and cut into thin slices.
2. 2 In a small bowl, combine garlic, 1/2 cup of chopped parsley, lemon zest, and seasoning. Mix well.
3. 3 Loosen skin from each chicken breast to form a pocket. Place about 1 teaspoon of garlic mixture under skin of each breast.
4. 4 Heat a large nonstick skillet over medium-high heat. Add chicken skin-side down; cook until golden, about 4 minutes. Turn chicken; reduce heat to medium.
5. 5 Cover and cook until no longer pink in center, about 10 to 12 minutes. Transfer chicken to a plate. Wipe any fat away from the skillet.
6. 6 Add remaining chopped parsley, broth, and lemon juice to pan. Bring to a boil; cook for 1 minute. Spoon mixture over chicken.