8 boneless chicken breasts
1 lb. Manouri cheese (Greek semi-soft, fresh white whey cheese)
1 sprig fresh tarragon
4 sprigs fresh rosemary
3 tbsp. olive oil

Heat oven to 375°F.

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 9x13-inch baking pan with olive oil. Arrange chicken breasts in olive oil coated pan.

Fill breasts with cheese/herb mixture and set aside.

Lemon Sauce:

3 tbsp. butter
1/8 cup all-purpose flour
1 cup milk
2/3 cup lemon juice

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°F for 45 to 50 minutes until chicken registers 160°F with meat thermometer.

Serve with a fresh green salad.

Serves 8.

Submitted by: Cleanfreshcuisine