If you’re looking to elevate your dinner game with a dish that’s both elegant and incredibly flavorful, this Mediterranean Stuffed Chicken Breast with Lemon Mushroom Labneh Sauce is the perfect recipe. With tender, juicy chicken wrapped around a tangy feta-dill filling, and topped with a creamy, citrus-kissed sauce, it’s a showstopper that’s surprisingly easy to make. Serve it at your next dinner party, or turn any weeknight into a Mediterranean feast.

Servings

Ingredients

2 whole organic boneless chicken breast
1/2 cup crumbled feta cheese
1 tbsp EVOO
2 tbsp fresh dill, chopped
1 tbsp fresh lemon juice
Freshly ground pepper
2 tbsp ghee

Sauce

2 tbsp diced onion
1 cup Cremini mushrooms
1 1/2 cup chicken broth
2 tbsp non-GMO cornstarch
2/3 cup labneh
2 tbsp Dijon mustard
1/3 cup fresh lemon juice (plus 1 teaspoon grated lemon zest)
1 tbsp fresh dill (chopped)
Himalayan pink salt and freshly ground pepper
Optional: Chopped parsley or arugula

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Instructions

Butterfly whole chicken breast and cut pieces in half lengthwise. With the flat side of a mallet, pound chicken breast against cutting board until thin, about 1/4” thick. Pieces should be thin enough to roll, and you should end up with 8 pieces total.
Spray chicken breast pieces with Eat Cleaner Seafood + Poultry Wash on both sides.
Wash all produce with Eat Cleaner Fruit + Veggie Wash. In a small bowl, combine feta, EVOO, fresh dill, lemon juice and black pepper, making a ‘paste’ with the back of your fork. Arrange 1 tablespoon of feta mixture across the first third of each breast piece. Roll and secure with a toothpick. Repeat with each piece.
Preheat oven to 400F. In a large skillet, melt ghee over medium high heat. Saute stuffed breast pieces for 3-4 minutes on each side, until golden brown. Remove chicken from skillet and place on baking sheet. Cook in oven another 10 minutes while preparing sauce.
In the meantime, over medium high heat, add onion and sliced cremini mushrooms to pan and saute, 2 minutes. Reduce heat to medium and add chicken broth and cornstarch, whisking constantly until all lumps are removed, and a smooth consistency is achieved.
Whisk in labneh, Dijon mustard, fresh lemon juice and chopped dill and cook for 8-10 minutes, or until sauce thickens. Season with a pinch of Himalayan pink salt and a few good grind of freshly ground pepper.
Arrange stuffed chicken breast on a platter and pour sauce over the top. Finish with lemon zest and optional chopped parsley or arugula.

This Mediterranean Stuffed Chicken Breast with Lemon Mushroom Labneh Sauce is a celebration of fresh herbs, creamy textures, and bold Mediterranean flavors. Whether for a weeknight dinner or a special occasion, it’s sure to impress and satisfy.