I love making stuffed chicken – there are so many options to switch up the flavors.
I served this with garlic roasted asparagus – clove garlic minced, salt and pepper and 1/2 T EVOO mixed together and drizzled over 1/2 bunch asparagus. Bake at 350 for about 5-7 minutes. Really good!
I ended up just using 1 large chicken breast, and cutting it in half for J and I. So you’ll want to add more of the stuffing if you use 2 breasts. The ingredient measurements are approximate.
1 large chicken breast
1 T olive oil
2 large button mushrooms, halved then sliced
1-2 T red onion, chopped
1 T fresh tarragon
1 1/2 T feta, crumbled
Salt & pepper, to taste
1/4 c white wine
1/2 c low sodium chicken broth
1 T water
1 t cornstarch
Heat the olive oil in a medium skillet. Add the onion and cook for about 2-3 minutes, then add the mushrooms and cook until both are tender.
In the meantime, cut a horizontal slit in the chicken, creating a pocket.
In a medium bowl, mix the feta, tarragon and salt & pepper. When the mushrooms and onions are done, add them to the bowl and mix well.
Stuff the mushroom/feta mixture into the chicken, and sprinkle the outside of the chicken with salt and pepper.
Place the chicken in the skillet and brown both sides, then remove from skillet and set aside.
Add the wine to the pan to deglaze, then add the broth. Allow these to come to a simmer, then place the chicken breast in the pan. Cover and allow to cook for about 10-15 minutes, turning once, until chicken is no longer pink in the middle.
Remove chicken and set aside (keep warm).
In a small bowl whisk together the water and cornstarch. Add the cornstarch mixture to the skillet and whisk together with the wine and broth to create a gravy. Serve chicken with the gravy spooned over top.