ARTICHOKE & FETA-STUFFED CHICKEN BREASTS WITH LEMON DILL SAUCE

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

4 BONELESS SKINLESS CHICKEN BREAST HALVES

Salt and pepper to taste

1 (14 oz) can of artichoke hearts, rinsed, well drained and chopped (don't get the marinated kind...just water packed)

1/2 Cup crumbled sheep's milk feta cheese (I used the one I get at Costco & it lasts forever in the fridge)

2 Tablespoons fresh chives, minced - DIVIDED USE (forgot & used all at once)

1-1/2 teaspoons minced fresh dill - DIVIDED USE (also forgot to divide the use and it was fine)

1-1/2 teaspoons grated lemon zest - DIVIDED USE (still forgot and used it all at once)

2 Tablespoons unsalted butter

1/2 cup chicken broth

1 teaspoon cornstarch

2 Tablespoons fresh lemon juice

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 the feta, 1 T chives, 1 tsp dill, and 1 tsp lemon zest. Mix together and then stuff 1/4 of this filling into each chicken pocket, pinching edges to seal. (I did 4 breasts and had enough feta/mixture for at least two more)

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

Add the chicken broth to the skillet, along with the remaining dill and lemon zest (I put the dill & lemon zest all into the feta). Stir cornstarch into lemon juice and add to sauce. Bring to a boil, stirring constantly to thicken. (This took longer to thicken than I thought it would, but I kept stirring and cooking till it was right).

Return the chicken to the skillet, with any accumulated juices, turning to coat in the sauce. Cover and cook for 7-9 minutes, or until chicken is cooked through, turning over once. Serve chicken topped with sauce and sprinkled with remaining chives. (again, I put all the chives into the fetza mix....*note to self...remember to read the recipe!

Serves 4

This is from a little cookbook I bought at the Great News Cooking store from one of the ladies who teaches there. She put out this little book, and so far, everything I've made from it has been good.

It's called: The Casual Gourmet Presents Fast and Fabulous Chicken Breasts by Phillis M. Carey