Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce

Name: Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce
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

Chef

Phillis Carey

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Cookbook

Fast and Fabulous Chicken Breasts

Published by Spoon and Whisk Productions

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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

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Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce

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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.