Total Time
25mins
Prep 15 mins
Cook 10 mins

From Everyday Food May 2004

Directions

  1. In a small bowl, combine feta and oregano.
  2. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife.
  3. Stuff pockets with feta mixture; generously season both sides of chicken with salt and pepper.
  4. Heat oil in a large skillet over medium-high heat.
  5. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
  6. Cover skillet, and continue cooking until chicken is opaque throughout, about 5 minutes more.
  7. Remove chicken to a platter, and keep warm.
  8. Add chicken stock to the pan, and cook, stirring up brown bits with a wooden spoon until reduced slightly.
  9. Add lemon juice and butter.
  10. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened.
  11. Drizzle sauce over chicken and serve.
Most Helpful

This tasted delicious!

Dball7984 February 14, 2010

I give this recipe 4 1/2 stars... it was a nice and light (I used half the butter recommended) main course for a very warm spring evening. I used turkey breast tenderloins (b/c that's what I had) and just piled the feta on top of the pieces after I had turned the meat over. I seasoned the meat with garlic powder, along with the salt and pepper. I served this with basmati rice and fresh vegetables (asparagus, yellow squash, and red bell pepper) that I sauteed with a minced garlic clove, salt and pepper. I piled the chicken breasts on top of the vegetables and then poured the sauce over them both. It turned out very well and I will make it again.

doggy momma April 25, 2007

This was delicious. We loved this chicken. I added some minced garlic to the oil and browned it. I served it with baked potatoes and steamed veggies. Thank you for a wonderful recipe.

adena mangis November 14, 2005