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

Ingredients

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

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