Ingredients
8 Boneless Chicken breasts
1 pound Manouri Cheese
1 sprig Fresh Terragon
4 sprigs Fresh Rosemary
3 tablespoons Olive Oil
1 cup Low fat milk
3 tablespoons Butter
2/3 cup Lemon Juice
Preparation
Heat oven to 375 degrees. Crumble cheese into a medium bowl. Roughly chop tarragon and rosemary; add to cheese. Mix well. Split chicken breast lengthwise about 3/4 through the breast; do not cut in half. Coat 9″ x 13″ baking pan with the olive oil. Arrange chicken breasts in olive oil coated pan. Fill with cheese/herb mixture and set aside. In a medium saucepan, melt butter over medium high heat. Whisk in flour. Slowly pour in milk and whisk for about 4 to 5 minutes until slightly thickened. Slowly pour in lemon juice and lower heat to medium. Whisk constantly for another 3 to 4 minutes until mixture thickens. Pour sauce over cheese stuffed breasts. Bake at 375 degrees for 45 to 50 minutes until chicken registers 160 degrees with meat thermometer Serve with a fresh green salad. Serves 8
