This was somehow one of Chris’s favorite dishes when we first started dating. He would tell everyone about it, even though I seemed to screw up at least one element every time I made it. Maybe that’s a testament to its deliciousness, that it can be messed up 1,000 different ways and still come out fine. Great with roasted potatoes or herbed rice and asparagus with hollandaise.
Original recipe via Martha Stewart
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1 teaspoon dried oregano
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1/2 cup homemade or low-sodium store-bought chicken stock
- Juice of 1/2 lemon
- 2 tablespoons unsalted butter
In a small bowl, combine feta 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.
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 until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.