Combine your preferred veggie side dish or salad with these Greek-style stuffed chicken breasts.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
Ingredients
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely chopped onion
- 1 clove garlic, minced
- ⅓ cup chopped cooked spinach
- ⅓ 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
- 2 tablespoons extra-virgin olive oil
Instructions
- Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
- Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
- Add spinach to onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into spinach mixture. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season pocket with salt and pepper.
- Stuff each chicken breast with 1/2 of the onion and spinach mixture and close slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
- Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 10 g |
| Sodium | 1130 mg |
| Sugars | 2 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Very Good! Used garlic infused olive oil in lieu of the chopped garlic to saute the onion. Used a box of frozen chopped spinach that I microwaved and then squeezed all of the water out of (Hint: try using a metal potato ricer for this- it really does the trick in pressing out 100% of the water from frozen boxed spinach and even canned tuna). Took the pan off of the stove, mixed the spinach, feta and olives directly into the pan and then from the pan I stuffed the chicken breast pockets and then returned them to the same pan to brown in some additional garlic infused olive oil (one less bowl to clean). Put the same skillet (All-Clad brand) in the oven to then bake. Found that my oven required 45 min vs. 35 min. of baking for the breasts to be fully cooked through. Served with a Greek Salad and lemon rice. Will definitely make again!
This recipe is amazing. I only left out the olives, because I am a little picky with those, but it was still so good. I was so surprised on how much flavor was in this simple recipe!
This was pretty easy and very good! Served with tzatziki sauce and cucumbers/tomatoes.
My family loved this! The only change made, was that, rather than serving the chicken alone, with veggies, rice or potatoes, Icombined the chicken with greek pasta all baked together in the oven.
I would give it 4.5 stars, it was really good, but not quite 5 stars for me. Definitely a weekend meal, took too long for a weekday. I liked the favors together, especially with the lemon.
The prep took me longer than suggested, but I will have a better idea for next time because I will definitely make this again!
Really tasty and so very easy to do!!!