Manouri And Herb Stuffed Chicken Breasts
- 8 Boneless Chicken breasts
- 1 pound Manouri Cheese
- 1 sprig Fresh Terragon
- 4 sprigs Fresh Rosemary
- 3 tablespoons Olive Oil
- 1 cup Low fat milk
- 3 tablespoons Butter
- 2/3 cup Lemon Juice
- 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
chicken breasts, cheese, terragon, rosemary, olive oil, milk, butter, lemon juice
Taken from www.epicurious.com/recipes/member/views/manouri-and-herb-stuffed-chicken-breasts-5952d5503b8d69668e52c09d (may not work)