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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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, simmer lentils in 1 cup broth and 1 cup water in
a 3-quart saucepan, uncovered, stirring occasionally, until just tender,
20 to 25 minutes. Drain lentils in a sieve, then stir into onions in medium
bowl along with salt and pepper. Cool to room temperature.
Stuff chicken breasts:
Stir together dill, 3 tablespoons parsley, 2 tablespoons reserved onions,
and salt and pepper to taste in a small bowl. Pat chicken dry and cut a 3-
to 4-inch-long pocket horizontally in thicker side of each chicken breast.
Gently stuff chicken breasts with herbed onions, then season chicken with
salt and pepper.
Grill chicken:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom
of grill, then light charcoal. Charcoal fire is medium-hot when you can
hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas
grill, preheat burners on high, covered, 10 minutes, then turn off burner
directly below where chicken will go and reduce remaining burner(s) to
moderately high.
Grill chicken, covered only if using a gas grill, on lightly oiled grill
rack, turning over once, until cooked through, 8 to 11 minutes total.
Transfer to a plate and let stand, loosely covered, while making sauce.
Make sauce and assemble salad:
Stir together arrowroot and 2 tablespoons broth in a small bowl. Pure
remaining 1 1/2 tablespoons reserved onions with remaining 1 1/4 cups broth
in a blender until smooth, then pour into skillet and deglaze by boiling
over moderate heat, stirring and scraping up brown bits, 1 minute. Reduce
heat to low, then add arrowroot mixture and cook, stirring, until just
thickened, about 1 minute (do not let boil). Stir in 1/2 teaspoon lemon
juice and season with salt and pepper. Remove from heat and keep warm,
covered.
Stir mint, remaining tablespoon parsley, and remaining 2 teaspoons lemon
juice into lentil
s, then toss with lettuce and season with salt and pepper.
Slice chicken, then divide salad among 6 plates and top with chicken,
feta, and sauce.
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.
*Available at specialty foods shops and some supermarkets.
Makes 6 servings.
Each serving contains about 316 calories and 5 grams fat.
Gourmet
July 2003
Contributor: Gourmet July 2003
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