Stuffed Chicken Breast


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Member since 2006
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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

I am always looking for things that explode with flavor. This one... this one does that and more. distinct flavor that is almost a meal on it's own.

Best cooked on the grill but nearly as good in the oven!


Ingredients You'll Need

4 boneless, skinless chicken breast halves

1 cup feta cheese, crumbled
3/4 cup Roma tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
3 T. olive oil
1 T. lemon zest, minced
1 T. garlic, minced
Salt and pepper to taste

Olive oil, salt, and pepper

Lemon Herb Beurre Blanc:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced

1 T. heavy cream

1 cup cold unsalted butter, cut into tablespoons

1 T. fresh lemon juice
2 t. minced fresh thyme
2 t. minced fresh chives
2 t. minced fresh parsley
Salt and pepper to taste


Directions

Preheat grill to medium-high.


Prepare breasts for stuffing, cutting pocket from thickest part, careful to not cut through.


Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt, and pepper in a bowl. Stuff each breast with 1/4 cup filling.


Coat both sides of breasts with oil, salt, and pepper.


Oil grill grates, then grill chicken, covered, 5 - 6 minutes per side.


Beurre Blanc


Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.


Add cream; simmer until reduced by half, about 1 minute.


Off heat, whisk in butter, 2 T. at a time, until melted.


Stir in lemon juice and herbs. Season with salt and pepper.


Serve Stuffed Chicken with Lemon Herb Beurre Blanc.


Questions, Comments & Reviews


This recipe looks delicious. I think I'm going to use this recipe for my next neighborhood meal swap. Me and 30 friends currently organize our own meal swap team on www.heyfood.org.


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