Stuffed Chicken Breast
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.
