1 - 2 1/2 pound chicken, cut into pieces

12 flat leaf parsley sprigs

2 Tablespoons coarsely chopped green onion

1 Teaspoon grated lemon peel

3 Tablespoons bottled nonfat Italian dressing

1/4 Cup reduced-sodium chicken broth

** Lettuce leaves and lemon slices for garnish**

Rinse chicken pieces. Pat dry with paper towels. Loosen skin from each piece to form a pocket. Place in a large glass dish. Set aside.

In a small bowl, combine parsley, green onion, and lemon peel. Place a little of the parsley mixture in a pocket of each chicken piece.

Spoon 1 teaspoon of dressing in pocket of each piece. To seal, press skin to flesh at open end of each piece. Cover dish, refrigertate for 2 hours.

Preheat broiler. Place chicken in broiler pan; broil 6 inches from the heat, turning once, until cooked through, about 30 to 40 minutes. Brush frequently with chicken broth during broiling.

Line serving platter with lettuce. Place chicken on platter; garnish with lemon slices (to cut fat, do not eat skin. The nutritional data is based on skinned chicken.)

NUTRITIONAL INFORMATION PER SERVING

Calories 135
Total Fat 5g
Cholesterol 60mg
Sodium 191mg