Herb Stuffed Chicken with Caramelized Onion Lentil and Feta Salad

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)

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