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Servings 0

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

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.