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

Herb-Stuffed Chicken with Caramelized Onion, Lentil, and Feta Salad
Photo by Romulo Yanes

Ingredients

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

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

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