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 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; refrigerate 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.
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