Name: Herb-Stuffed Chicken with Caramelized Onion, Lentil, and Feta Salad
Cook time: 1 1/2 hours
Total time: 1 1/2 hours
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)

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Herb-Stuffed Chicken with Caramelized Onion, Lentil, and Feta SaladRomulo Yanes

Cooks' note:

·If you aren't able to grill, cook chicken on stove in a lightly oiled well-seasoned 12-inch ridged grill pan over moderately high heat, turning over once, until cooked through, 8 to 9 minutes per batch.

Recipe notes

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