Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce

Updated February 23, 2016

Chef

Cookbook

Fast and Fabulous Chicken Breasts

Published by Spoon and Whisk Productions

View

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

Serves4

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecheesy, herby, meaty, savory

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

Instructions

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

Share This Recipe

Light and fragrant, this recipe for Lemon, Mint and Spinach Salad hits all the right notes and is a great way to add a bit more spinach to your menu. If you usually drown your salads in a thick and creamy dressing, then you will be in for a treat with this easy salad recipe! You can serve this salad as part of lunch or dinner, especially as an accompaniment to Nigella Lawson's recipe for One-Pan Sage-and-Onion Chicken and Sausage. This recipe could also work as a savory addition to your next brunch with family and friends.

Tarragon Chicken Salad

Quick! Your book club is meeting at your house for lunch in a few days, and your menu is still a big question mark. What do you do? While you could order delivery, consider making something special with this recipe for Tarragon Chicken Salad. This delicious and easy chicken salad recipe checks all the boxes, as it can be cooked in advance without too much prep work. While you can certainly serve this Tarragon Chicken Salad on a croissant roll, consider serving it on a bed of fresh mixed greens.

Fresh Tomato Salsa

This popular salsa is best served the day it is made, but should be made several hours ahead to allow the flavors to blend.

Tags / Related Topics

Herb Recipes

YOUR RECENTLY VIEWED RECIPES

Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce

Reviews

I have not made this yet so I cannot rate it.

Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

mermaid 4004843

Apr 07, 2014

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.