adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Greek Stuffed Chicken Breasts
Greek Stuffed Chicken Breasts
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Lemon and olive-stuffed Greek chicken with feta and spinach - bursting with bright, tangy flavors.
Ingredients:
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 0.33333334326744 cup finely chopped onion
  • 1 clove garlic, minced
  • 0.33333334326744 cup chopped cooked spinach
  • 0.33333334326744 cup crumbled feta cheese
  • 3 tablespoons finely chopped Kalamata olives
  • salt and ground black pepper to taste
  • 2 boneless, skinless chicken breasts
  • 2 teaspoons all-purpose flour, or as needed
  • toothpicks
Instructions:
  • Zest the lemon using a zester or grater. Carefully remove any white pith from the lemon with a sharp knife and slice the lemon horizontally. Set aside the slices for later use.
  • In an oven-safe, nonstick skillet over medium heat, heat 2 tablespoons of olive oil until it shimmers for 2 to 3 minutes. Sauté the onion until translucent for 3 to 5 minutes. Then, add lemon zest and garlic, and cook until fragrant for about 1 minute.
  • Combine spinach with the savory sautéed onions. Cook and stir until warmed through, approximately 3 minutes. Transfer the flavorful spinach-onion blend to a bowl. Next, refresh the skillet, then mingle in the creamy feta cheese and briny olives with the spinach mix. Lastly, season judiciously with salt and pepper to elevate the flavors.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Make a 2-inch slit on the thick side of each chicken breast without cutting through, creating a pocket. Season the pocket with salt and pepper.
  • Fill each chicken breast with a flavorful blend of onions and spinach, securing with toothpicks. Gently coat the chicken with a sprinkle of flour, salt, and pepper.
  • In the same skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, which should take about 2 minutes. Place the chicken with the rib side facing up in the hot oil and cook until browned, about 3 to 5 minutes per side. Flip the chicken so the rib side is facing down and lay lemon slices on top.
  • Bake in the preheated oven for approximately 35 minutes, or until an instant-read thermometer inserted into the center reaches 165°F (74°C).

Similar Recipes