• 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

1. Preheat grill to medium-high.
2. Prepare breasts for stuffing, cutting pocket from thickest part, careful to not cut through.
3. Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt, and pepper in a bowl. Stuff each breast with 1/4 cup filling.
4. Coat both sides of breasts with oil, salt, and pepper.
5. Oil grill grates, then grill chicken, covered, 5 - 6 minutes per side.
6. Beurre Blanc
7. Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
8. Add cream; simmer until reduced by half, about 1 minute.
9. Off heat, whisk in butter, 2 T. at a time, until melted.
10. Stir in lemon juice and herbs. Season with salt and pepper.
11. Serve Stuffed Chicken with Lemon Herb Beurre Blanc.

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!