Herb-Stuffed Chicken with Caramelized Onion, Lentil, and Feta Salad

Ingredients

• 4 tablespoons fresh flat-leaf parsley
• 1 tablespoon fresh mint
• ½ pound Bibb lettuce
• ¾ pound onions
• 2 teaspoons olive oil
• ²/₃ cup French green lentils
• 38 tablespoons fat-free chicken broth
• + 8 more ingredients
• • 1 cup water
  • 1 ½ tablespoons fresh dill
  • ½ teaspoon salt
  • ¹/₈ teaspoon black pepper
  • 6 6-oz skinless boneless chicken breast halves
  • 1 teaspoon arrowroot
  • 1 ounce crumbled feta
  • 2 ½ teaspoons fresh lemon juice

Cook onions in oil in a 12-inch heavy nonstick skillet over moderately low heat, stirring frequently, until deep golden brown, 25 to 30 minutes. Transfer to a medium bowl, reserving 3 1/2 tablespoons onions in a small bowl for stuffing and sauce. (Do not clean skillet.) While onions are browning,...

View full recipe at Epicurious