Stuffed Chicken Breast
  • 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!