Chicken Breasts with Tomato-Mint Pesto

FOR THE PESTO:
In a blender container or food processor bowl combine mint leaves, parsley, dried tomatoes, olive oil, garlic, lemon peel, salt, and lemon-pepper seasoning. Cover and blend or process till finely chopped. Set aside.

FOR THE CHICKEN:
If desired, remove skin from chicken. Cut a pocket in each chicken breast half by cutting a 2-inch-deep slit just above the breastbone on the meaty side of the breast. Fill each pocket with one fourth of the pesto.

Place breasts, bone-side up, on the unheated rack of the broiler pan. Broil 4-5 inches from the heat for 20 minutes. Turn chicken and broil 5-15 minutes more, or till tender and no pink remains.