Active 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)

　　

Step 1

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.)

　　

Step 2

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:

Step 3

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:

Step 4

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.

　　

Step 5

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:

Step 6

Stir together arrowroot and 2 tablespoons broth in a small bowl. Purée 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.

　　

Step 7

Stir mint, remaining tablespoon parsley, and remaining 2 teaspoons lemon juice into lentils, 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.

　　

Step 8

*Available at specialty foods shops and some supermarkets.

　　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.