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Greek Stuffed Chicken Breasts

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Ingredients

Adjust Servings:
1/4 cup lemon juice
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 teaspoons olive oil, divided
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry
2 ounces crumbled feta cheese
1/4 cup grated parmesan cheese
6 bone-in skinless chicken breasts

Nutritional information

357.9
Calories
86 g
Calories From Fat
9.7 g
Total Fat
3.6 g
Saturated Fat
149.5 mg
Cholesterol
558.7 mg
Sodium
5.9 g
Carbs
1.9 g
Dietary Fiber
2 g
Sugars
59.7 g
Protein
331g
Serving Size

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Greek Stuffed Chicken Breasts

Features:
    Cuisine:

    The flavors are wonderful!! Because I needed a quick version used the following modifications. Pound boneless breasts thin between two sheets of plastic wrap. put spinich filling on one side and fold the breast over. Pat the outside dry and brush with the herb mixture. I cooked these on the George Foreman grill on medium for about 10-15 minutes. I also used fresh spinich as opposed to the frozen. GREAT!!

    • 105 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Greek Stuffed Chicken Breasts, Though the name sounds dubious, I’m not expecting you to stuff a Greek into a chicken breast This is from my stack of Taste of Home magazines – Light and Tasty, October/November 2005 issue I’ve tweaked slightly to lower fat Posted for Zaar World Tour II, The flavors are wonderful!! Because I needed a quick version used the following modifications Pound boneless breasts thin between two sheets of plastic wrap put spinich filling on one side and fold the breast over Pat the outside dry and brush with the herb mixture I cooked these on the George Foreman grill on medium for about 10-15 minutes I also used fresh spinich as opposed to the frozen GREAT!!, This chicken was over-the-top delicious! I made no substitutions to this recipe only some minor amount adjustments, I stuffed the breasts in the morning and baked for dinner, I am going to give this recipe a try using small turkey breasts, this has gone into my favorites folder, I served this with Nimz grilled brussel sprouts recipe, a dinner fit for a king! thanks so much for sharing hon, we loved this! Kitten:)


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    Steps

    1
    Done

    Preheat Oven to 400f. Line a 9 X 13 Inch Baking Pan With Foil For Easier Clean-Up.

    2
    Done

    in a Small Bowl, Whisk Lemon Juice, Basil, Oregano, Salt, Garlic Powder, Pepper & 2 Teaspoons Olive Oil. Set Aside.

    3
    Done

    in a Nonstick Skillet Saute Onion, Garlic & Red Pepper in Remaining 2 Teaspoons of Olive Oil Till Onion Is Tender. Add Spinach; Cook & Stir For 2 Minutes. Remove from Heat & Stir in Cheeses.

    4
    Done

    Dry Chicken; Cut Deep Pockets in Each, Slicing Horizontally Almost to the Bone.

    5
    Done

    Fill Each Pocket With 1/4 Cup Spinach Mixture, Pinch Edges of Chicken Closed to Minimize Ooze.

    6
    Done

    Place Chicken in Baking Pan. Brush Reserved Oil/Juice/Herb Mixture Over Each Piece.

    7
    Done

    Cover and Bake For 45 Minutes. Uncover & Bake 10-15 Minutes More Until Chicken Is Done ( 170f on Meat Thermometer).

    Avatar Of Liam Adams

    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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