Prep 15 mins
Cook 10 mins
From Everyday Food May 2004
- 3⁄4 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 4 (6 -8 ounce) boneless skinless chicken breast halves
- coarse salt
- 2 tablespoons olive oil
- 1⁄2 cup low sodium chicken broth
- 1⁄2 lemon, juice of
- 2 tablespoons unsalted butter
- In a small bowl, combine feta and oregano.
- 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.
- Stuff pockets with feta mixture; generously season both sides of chicken with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
- Cover skillet, and continue cooking until chicken is opaque throughout, about 5 minutes more.
- Remove chicken to a platter, and keep warm.
- Add chicken stock to the pan, and cook, stirring up brown bits with a wooden spoon until reduced slightly.
- Add lemon juice and butter.
- Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened.
- Drizzle sauce over chicken and serve.
This tasted delicious!
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.
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.