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Information

Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4
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Notes

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

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.

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Nutritional Information

Nutrients per serving

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%)