Herb Stuffed Chicken with Caramelized Onion Lentil and Feta Salad
Ingredients
- 3/4 lb onions, finely chopped (2 cups)
- 2 teaspoons olive oil
- 2/3 cup French green lentils* (4 1/2 ounces), picked over and rinsed
- 2 1/4 cups plus 2 tablespoons fat-free chicken broth (18 fl oz)
- 1 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 tablespoons coarsely chopped fresh dill
- 4 tablespoons coarsely chopped fresh flat-leaf parsley
- 6 (6-ounces) skinless boneless chicken breast halves
- 1 teaspoon arrowroot
- 2 1/2 teaspoons fresh lemon juice
- 1 tablespoon coarsely chopped fresh mint
- 1/2 lb Bibb lettuce (2 heads), leaves separated (torn if large)
- 1 ounce crumbled feta (1/4 cup)
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments