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Gremolata adds spice as stuffing for chicken in this delicious recipe

Associated Press

Chicken is stuffed with a combination of parsley, garlic and lemon zest in this recipe from "Weight Watchers Great Cooking Every Day." Associated Press

This low-fat recipe for gremolata-stuffed chicken with tomato relish, from "Weight Watchers Great Cooking Every Day" (Hungry Minds, $24.95) is one of about 250 recipes in the book, which also has tips and techniques from the Culinary Institute of America.

There are a great many ethnic flavors represented in the recipes — from Chinese, Mexican and Thai to French and Moroccan. Seasonings and ingredients called for also cover a wide variety: What all the dishes have in common is that they manage to involve a minimum of fat, often through the use of braising, grilling and roasting.

This recipe uses gremolata as a tasty complement to chicken. The entree can be doubled to serve eight and will store well overnight if you're planning a luncheon. Try serving it over hot rice or orzo pasta.

Gremolata-Stuffed Chicken with Tomato Relish

• 4 large plum tomatoes, seeded and chopped
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup packed fresh flat-leaf parsley leaves, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon grated lemon zest
• Four 1/4-pound skinless boneless chicken breasts

To prepare the relish: In a bowl, combine the tomatoes, oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and let stand at room temperature.

Preheat the oven to 450 degrees. Spray a baking sheet with nonstick spray. In a small bowl, combine the parsley, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place the chicken breasts, skinned-side down, between two sheets of wax paper. Pound the chicken to 1/4-inch thickness, using a meat mallet or the bottom of a heavy saucepan.

Remove and discard the top sheet of wax paper; spread the chicken with the parsley mixture. Starting with the narrower ends, roll each chicken breast around the filling; remove and discard the remaining wax paper.

Place the chicken, seam-side down, on the baking sheet. Bake until the chicken is cooked through, 10 to 12 minutes. Let stand 5 minutes. Slice each breast on the diagonal into four pieces. Serve with the relish.

Makes 4 servings.