Athenian Chicken: Inspired by the Flavors of Greece

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat oven to 375 F.

3. Step 3

   Pound chicken breasts flat*—they should uniformly be about 3/8-inch thick.

4. Step 4

   Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.

5. Step 5

   Lay out breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.

6. Step 6

   Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they’re 3-sided, brown on 2 sides—about 3 minutes per side. Turn unbrowned side down and place skillet in the oven on the middle rack and cook for another 6 to 8 minutes.

7. Step 7

   Remove skillet from oven and place breasts on a plate and tent with foil.

8. Step 8

   Being very careful of the hot handle, add wine to the cast-iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.

9. Step 9

   Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste, and lemon juice. Cook for about 30 seconds.

10. Step 10

    Plate chicken breasts, removing twine or toothpicks, pour the sauce over them and sprinkle with a final pinch of herbs. (For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, microgreens, fresh peas, and either orzo , couscous or rice.)

11. Step 11

    Serve and enjoy.