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STUFFED CHICKEN BREAST
Stuffed Chicken Breast
Best cooked on the grill but nearly as good ..
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This recipe goes with: Lemon Herb Beurre Blanc
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INGREDIENTS
- Servings: 4
- 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.
RECIPE BACKSTORY
Best cooked on the grill but nearly as good in the oven!
RECIPE 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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