• 1/2 cup boiling water
• 4 sun dried tomatoes (not packed in oil)
• 2 tsp margarine
• 2 Tbsp whipped butter (softened)
• 1/2 tsp lemon juice
• 1/2 tsp dijon mustard
• dash crushed red pepper
• 2 chicken breast halves pounded to 1/4" thick

1. Place sun dried tomatoes in boiling water, remove from heat and let stand until tomatoes are plump (about 5 mintues).
2. Chop and set aside.
3. In small bowl combine margarine, butter, lemon juice, mustard and pepper. Add chopped tomatoes, cover and store in refrigerator until chicken is done.
4. Either grill or broil chicken until done (about 3-4 minutes per side).
5. Plate up each chicken breast, and spread half of butter mixture on each one.

(TroublenFL)