For an extra layer of flavor, consider adding a sprinkle of dried oregano or a pinch of red pepper flakes to the spinach-feta filling. To ensure even cooking, pound the chicken breasts to an even thickness before stuffing. Serve these Greek Stuffed Chicken Breasts with a side of roasted vegetables, a crisp Greek salad, or a dollop of creamy tzatziki sauce for a complete and satisfying meal.
Greek Stuffed Chicken Breasts
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 15 mins
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SERVING2 People
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VIEWS54
Embark on a culinary journey to the sun-kissed shores of Greece with these succulent stuffed chicken breasts. Bursting with vibrant Mediterranean flavors, this dish combines tender chicken with a savory filling of spinach, feta, and Kalamata olives, creating a delightful symphony of taste and texture that will transport your senses to the heart of the Aegean.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol87 mg
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Fiber4 g
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Protein30 g
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Saturated Fat10 g
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Sodium1130 mg
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Sugar2 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
StepZest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.
02
StepHeat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
03
StepAdd spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
04
StepPreheat the oven to 350 degrees F (175 degrees C).
05
StepLay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.
06
StepStuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
07
StepHeat remaining 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
08
StepBake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.
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Please Rate
Ernest Reynolds
Jun 8, 2025Absolutely delicious! The flavors were perfectly balanced, and the chicken was so moist and tender.
Haylie Cormier
May 12, 2025This recipe is so versatile. I've tried it with different cheeses and herbs, and it always turns out great.
Brooke Schmidt
Apr 28, 2025My family loved this! Even my picky eater asked for seconds.
Jedidiah Cormier
Apr 13, 2025This recipe is a game-changer! I never thought stuffed chicken could be so easy and flavorful.
Shad Sporer
Mar 9, 2025The lemon slices on top added such a beautiful touch. This is definitely going into my regular rotation.
Gerson Paucek
Feb 19, 2025Easy to follow and the results were fantastic! Will be making this again.
Palma Ondricka
Feb 1, 2025I made this for a dinner party, and everyone raved about it! It's so elegant and impressive.
Hilario Herman
Jan 31, 2025I used goat cheese instead of feta, and it was incredible!
Tristian Schumm
Nov 3, 2024I added a sprinkle of red pepper flakes to the filling for a little heat, and it was amazing!