A great recipe for a casual dinner party, these stuffed chicken breasts look a lot fancier than they really are; they’re not intimidating to cook at all, and the result is so flavorful and pretty, they’re definitely worth the little bit of extra effort.
And the sauce is to die for. Buon appetito!
For the chicken
4 chicken breasts
1 cup feta
1/2 cup sun-dried tomatoes, finely diced
~1 tsp dried Italian herbs
1 tsp salt
1 tsp freshly ground black pepper
For the sauce
1 Tbsp olive oil
1 shallot, finely diced
2 cloves garlic, minced
2 Tbsp unsalted butter
1/2 cup chicken broth
1 cup milk
1 Tbsp flour
~2 Tbsp pesto
dash of salt and pepper to taste
1. Wash chicken breasts and carefully make a slit in the side of each one, lengthwise. Stuff with feta, herbs, and sun-dried tomatoes, then sprinkle each side with salt and pepper. Grill until well done.*
2. While chicken is grilling, heat the olive oil in a large skillet over medium heat. Add the shallots and saute for a few minutes until it is translucent. Add butter and garlic and continue to cook, stirring frequently, for just a few minutes, until garlic begins to brown and becomes fragrant. Add chicken broth.
3. In a separate bowl, stir flour into milk until it is dissolved. Stir into skillet, along with a little salt and pepper. Simmer for five minutes, stirring constantly as sauce thickens. Add pesto and stir until well mixed.
4. By now your chicken should be done; plate the chicken, spoon sauce over it, and enjoy immediately. Serve with salad, vegetables, and brown rice, which tastes rich and delicious with a little of the creamy sauce.
* I use a George Foreman Grill, which only takes ten minutes; alternatively, you could prepare the sauce and then bake the chicken in it; or pan-fry the chicken and use the grease as a base for the sauce in lieu of chicken broth.