Manouri and Herb Stuffed Chicken Breasts

Meat and Poultry

Summertime is fleeting and beautiful. Blue skies, warm summer evenings spent with friends and family out by the pool or patio! As much as we all love to cook and create, who wants to be left alone in the kitchen working on a complicated dinner?  Let’s all enjoy every minute of this incredible season!   Summer is all about easy, nutritious, yet delicious meal ideas. Simple fresh foods that are simple to prepare are what summer is all about! Here is a recipe I came up with that met with rave reviews from family and friends. Boneless chicken breasts split, stuffed with fresh manouri cheese and fresh herbs, drizzled with a lemon white sauce.  The great thing about this particular recipe is that you can prepare it ahead of time, pop it into a 375 degree oven and forget about it for 45 to 50 minutes. Serve with a mixed green salad and you have a healthy, easy and nutritious meal! I love manouri cheese and always try to have some on hand. This is a mild, soft cheese made from goat or sheep milk and imported from northern Greece.   Tasty and versatile, it is excellent in most recipes because of its mild flavor and soft texture. It does not have an overpowering taste; for example in this recipe, I mixed it with fresh tarragon and rosemary to stuff the chicken breasts. The flavors of both herbs are readily apparent. Try this easy, unique chicken recipe for dinner tonight! This recipe serves 8 but can easily be cut in half.


 

Yum

Manouri and Herb Stuffed Chicken Breasts

8 Boneless Chicken Breasts

1 Pound Manouri Cheese

1 Sprig Fresh Tarragon

4 Springs Fresh Rosemary

3 Tbsp. Olive Oil

1 Cup Low Fat Milk

3 Tbsp. Butter

2/3 Cup Lemon Juice

1/8 Cup Flour

Heat oven to 375 degrees.

Crumble cheese into a medium bowl.  Roughly chop tarragon and rosemary; add to cheese.  Mix well.

Split chicken breast lengthwise about 3/4 through the breast; do not cut in half.

Coat 9″ x 13″ baking pan with the olive oil.

Arrange chicken breasts in olive oil coated pan.

Fill with cheese/herb mixture and set aside.

In a medium saucepan, melt butter over medium high heat.  Whisk in flour.  Slowly pour in milk and whisk for about 4 to 5 minutes until slightly thickened.  Slowly pour in lemon juice and lower heat to medium.  Whisk constantly for another 3 to 4 minutes until mixture thickens.

Pour sauce over cheese stuffed breasts.

Bake at 375 degrees for 45 to 50 minutes until chicken registers 160 degrees with meat thermometer.

Serve with a fresh green salad.

Serves 8