Athenian Chicken: Inspired by the Flavors of Greece
A quick Greek-inspired chicken features tender breasts stuffed with fresh herbs and feta, offering a delightful tartness.
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Instructions
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Preheat the oven to 375 F.
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Pound chicken breasts to a uniform 3/8-inch thickness.
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Combine 3 tablespoons of minced herbs with garlic and 1/3 of the feta cheese.
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Season chicken breasts with salt and pepper. Spread half of the herb-cheese mixture on each, roll up, and secure with twine or toothpicks.
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Heat oil in a medium cast-iron skillet over medium-high heat. Brown chicken rolls on two sides for about 3 minutes per side.
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Turn the unbrowned side down and place the skillet in the oven. Cook for 6 to 8 minutes.
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Remove chicken from the skillet, transfer to a plate, and tent with foil.
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Add wine to the skillet over medium heat, scrape up browned bits, and reduce by half.
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Stir in half and half and bring to a simmer. Add the remaining herbs (reserving some for garnish), feta, white pepper, and lemon juice. Cook for 30 seconds.
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Plate the chicken, remove twine or toothpicks, pour the sauce over, and garnish with reserved herbs.