CHICKEN BREAST: This is a simple and easy to follow recipe that gives the meat a "zing".

ROAST CHICKEN BREASTS WITH SUN-DRIED TOMATOES:



4 boneless chicken breasts, about 5 oz, each

3 tbsp. each of olive oil & balsamic vinegar

4 tbsp. sun-dried tomatoes,

2 tbsp. teriyaki sauce, store bought

2 medium tomatoes, diced

1 tbsp. chopped shallots

½ cup cooked or canned corn kernels

1 tbsp. tarragon leaves, chopped

8 fresh spinach leaves

salt and freshly ground pepper



Preheat oven to 375 degrees F. Blanch sun-dried tomatoes in boiling water, drain, pat dry and cut into matchsticks.

Slit each chicken breast horizontally and fill it with 2 spinach leaves and 1/3 tbsp. sun-dried tomato strips. Rub chicken breasts with salt and pepper to taste and arrange in a single layer in a large roasting pan.

Mix together shallots, olive oil, balsamic vinegar and teriyaki sauce; and pour mixture over chicken breasts. Top this with the diced tomatoes and rest of sun-dried tomato strips.

Bake 20-30 minutes or until juices run clear. Remove chicken and place them on each of 4 heated serving plates. Keep warm.

Put roasting pan on the stove over medium-high heat, add tarragon leaves and corn. Bring to the boil and cook to reduce sauce until it thickens. Pour sauce over chicken breasts to serve.