Serves 4
| chicken breasts feta cheese 1 tsp dried oregano coarse salt ground pepper | Start with 4 boneless, skinless chicken breast halves, (6 to 8 ounces each). (Frozen breasts work just fine ) In a small bowl, combine 3/4 cup crumbled feta cheese, (about 3 ounces), 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. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper. | |
| 2 Tbl olive oil | 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 about 5 minutes more (until chicken is opaque throughout; an instant-read thermometer inserted into thickest part should register 160 degrees) Remove chicken to a platter, and keep warm. | |
| 1/2 chicken broth juice of 1/2 lemon | To the skillet, add chicken stock (homemade or low-sodium chicken stock), and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice . Reduce the heat to low and stir until sauce is slightly thickened. Serve chicken drizzled with sauce. |
See the original recipe at Martha Stewart Online, I find that frozen chicken breasts work just fine, and I've reduced the amount of butter and it is still rich.
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