← Back to Search Results
pan-frying American, Greek, mediterranean
Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce

Photo by:
Comments: 2
 

Recipe

When you cut into this chicken breasts the melted feta comes pouring out and mixes with the sauce. It’s a beautiful thing.

Yield: Serves 4

Ingredients

  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 1 (14-ounce) can artichoke hearts, rinsed, well drained and chopped
  • ½ cup crumbled sheep’s milk feta cheese
  • 2 tablespoons minced fresh chives, divided use
  • 1-½ teaspoons minced fresh dill, divided use
  • 1-½ teaspoons grated lemon zest, divided use
  • 2 tablespoons unsalted butter
  • ½ cup chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons fresh lemon juice

Directions

Trim chicken and cut a pocket in the thick edge of each breast by holding knife parallel to breast and slicing to open up about 4 inches. Season the inside of the pocket with salt and pepper. Chop the artichoke hearts and combine with feta, 1 tablespoon chives, 1 teaspoon dill and 1 teaspoon lemon zest. Stuff ¼ cup of filling into each chicken pocket, pinching edges to seal.

Melt butter in a large skillet over medium high heat. Add the chicken and cook 3 to 4 minutes or until well browned on both sides. Remove chicken to a plate.

Add the chicken broth to the skillet along with remaining dill and lemon zest. Stir cornstarch into lemon juice and add to sauce. Bring to a boil, stirring constantly to thicken.

Return chicken to the skillet, with any accumulated juices, turning to coat in the sauce. Cover and cook for 7 to 9 minutes or until chicken is cooked through, turning over once. Serve chicken topped with sauce and sprinkled with remaining chives.


© 2005 Phillis M. Carey
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

436kcal (22%)
131mg (13%)
15mg (26%)
98mcg RAE (3%)
1214mg
109mg
57g
2g
9g
15g
184mg (61%)
876mg (37%)
8g (40%)
17g (26%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • mermaid

    04.07.14 Flag comment

    This was fabulous. neither my husband nor his son are great dill fans, but that flavoring was subtle enough to win praises from both. For an elegant presentation, slice the chicken breasts after letting them rest, and then drizzle with the sauce. You may need to add a bit more broth and reduce. Making the stuffing ahead of time reduced dinner making time.

  • barney2

    08.01.13 Flag comment

    Really delicious!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-explorations Baked Explorations
by Matt Lewis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
american-masala American Masala
by Suvir Saran
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucid-food Lucid Food
by Louisa Shafia
lidias-italy Lidia's Italy
by Lidia Bastianich
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?