Ingredients:
3/4 cup crumbled feta cheese
1 teaspoon dried oregano
4 (6 -8 ounce) boneless skinless chicken breast halves
coarse salt
pepper
2 tablespoons olive oil
1/2 cup low sodium chicken broth
1/2 lemons, juice of
2 tablespoons unsalted butter
Directions:
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.
Stuff pockets with feta mixture; 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, about 5 minutes more.
Remove chicken to a platter, and keep warm.
Add chicken stock to the pan, 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.
Drizzle sauce over chicken and serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.