Greek Stuffed Chicken Breasts recipe

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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

Nutrition Info

594.8 calories
carbohydrate: 17.2 g
cholesterol: 86.8 mg
fat: 46.5 g
fiber: 4.3 g
protein: 30.1 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1129.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.

  2. 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.

  3. Add spinach to the 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 the spinach mixture. Season with salt and pepper.

  4. Preheat the oven to 350 degrees F (175 degrees C).

  5. 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 the pocket with salt and pepper.

  6. Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.

  7. 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 the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.

  8. Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Recipe Yield

2 chicken breasts

Recipe Note

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

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