Mediterranean Stuffed Chicken Breasts

$To make Greek stuffed chicken breast, you need simple and fresh ingredients. Here’s a list to help you gather everything: - 4 boneless, skinless chicken breasts - Filling ingredients: - 1 cup fresh spinach, finely chopped - 1 cup feta cheese, crumbled - 1/2 cup sun-dried tomatoes, roughly chopped - 1/4 cup Kalamata olives, pitted and coarsely chopped - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 tablespoon extra virgin olive oil - Seasoning ingredients: - Sea salt and freshly ground black pepper, to taste - Cooking tools: - Toothpicks or kitchen twine These ingredients create a burst of flavor. The mix of spinach, feta, and olives adds a unique taste. This filling is hearty and satisfying. Make sure to use fresh spinach and high-quality feta for the best flavor. The Kalamata olives give a nice briny kick. Don't forget the garlic and oregano; they bring out the Mediterranean essence. Gather these items, and you’ll be ready to create a delicious meal. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This helps the chicken cook evenly. 2. In a medium bowl, mix the filling. Combine the chopped spinach, feta cheese, sun-dried tomatoes, Kalamata olives, minced garlic, dried oregano, and olive oil. Add sea salt and black pepper to taste. Stir well until everything blends nicely. 1. Place the chicken breasts on a cutting board. Use a sharp knife to cut a pocket into each breast. Be careful not to cut all the way through. The pocket needs to be deep enough for the filling. 2. Stuff each chicken breast with the filling. Make sure to pack it in well for great flavor. Use toothpicks or kitchen twine to secure the openings. This keeps the filling inside while cooking. 1. Heat a drizzle of olive oil in an oven-safe skillet over medium heat. When hot, add the stuffed chicken breasts. Sear them for 4–5 minutes on each side. Look for a golden-brown crust to form. 2. After searing, transfer the skillet to the preheated oven. Bake for 20–25 minutes. The chicken should reach an internal temperature of 165°F (75°C) to be safe to eat. 3. Once done, take the skillet out of the oven. Let the chicken rest for a few minutes. This helps keep it juicy. Remove the toothpicks or twine before serving. 4. For a beautiful presentation, slice each stuffed chicken breast in half. Show off the colorful filling inside! To keep your chicken juicy, don’t skip the resting step. After baking, let it rest for a few minutes. This helps the juices stay inside. Use a meat thermometer to check the chicken’s internal temperature. The safe temp is 165°F (75°C). This ensures your chicken is cooked but not dry. For the best sides, serve Greek stuffed chicken with lemon-herb quinoa or roasted veggies. These pair well and add color to your plate. To garnish, sprinkle freshly chopped parsley on top. Add a lemon wedge for a fresh and bright touch. It makes your dish look inviting and tasty! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and high-quality feta cheese to enhance the flavor of your dish. Fresh ingredients provide a vibrant taste that dried alternatives can't match. Experiment with Fillings: While the Mediterranean filling is delicious, feel free to try different combinations, such as sun-dried tomatoes with basil or goat cheese, for a unique twist on this classic recipe. Let Chicken Rest: After baking, allow the chicken to rest for a few minutes. This step is crucial for retaining juices, ensuring your chicken remains moist and flavorful when you slice into it. Perfectly Secure: Use toothpicks or kitchen twine to securely close the chicken pockets. This prevents the filling from leaking out during cooking, allowing you to enjoy every bite of the delicious stuffing. {{image_4}} You can easily change some ingredients to fit your taste. For cheese, consider using goat cheese instead of feta. Goat cheese adds a creamy texture and a tangy flavor that pairs well with the other ingredients. For greens, try using kale or arugula. Both options will add a different taste and texture. Kale brings a hearty crunch while arugula offers a peppery bite. Feel free to mix these into your stuffing based on what you have or what you like. You don't have to bake this chicken if you want a different flavor. Grilling is a fun way to cook it. Just make sure to preheat your grill. Grill the stuffed chicken for about 6–7 minutes on each side. This will give a nice smoky flavor and keep the chicken juicy. Another option is using a slow cooker. This method is great for meal prep. Stuff the chicken, place it in the slow cooker, and let it cook on low for about 4 hours. The slow cooker will keep all the flavors locked in and make the chicken super tender. To keep your leftover Greek stuffed chicken fresh, use proper storage containers. A good option is a tight-sealing glass or plastic container. This helps prevent moisture loss. Store the chicken in the refrigerator. Your leftovers will last for about 3 to 4 days. If you want to keep them longer, consider freezing. To freeze stuffed chicken, wrap each piece tightly in plastic wrap. This helps protect it from freezer burn. Then, place the wrapped chicken in a freezer-safe bag. You can keep the chicken in the freezer for up to 3 months. When you're ready to eat, thaw the chicken in the refrigerator overnight. For reheating, bake it at 350°F (175°C) until heated through. Enjoy your delicious meal without waste! How do I know when the chicken is done? The chicken is done when it reaches 165°F (75°C). Use a meat thermometer to check the thickest part. This ensures the chicken is safe to eat. The meat will also look white and the juices should run clear. Can I prepare the chicken in advance? Yes, you can prepare the chicken ahead of time. Stuff it and secure it with toothpicks. Then, cover and store it in the fridge for up to a day before cooking. This saves time on busy nights. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients, like chicken, spinach, and feta, do not contain gluten. Just ensure any added ingredients or sides are also gluten-free. Can it be made dairy-free? Yes, you can make this dish dairy-free. Simply replace feta cheese with a dairy-free cheese or omit it entirely. The other flavors will still shine through. In this post, I shared how to make Greek stuffed chicken. We covered the key ingredients, step-by-step instructions, and various cooking tips. You can enjoy this tasty dish with different fillings or cooking methods. Remember to store leftovers properly for later use. This meal fits many diets, so try it your way. Cooking is fun, and this recipe shows that you can create something special with ease. Now, get cooking and enjoy a flavorful meal!$

Mediterranean Stuffed Chicken Breasts

Delicious chicken breasts stuffed with a flavorful Mediterranean filling of spinach, feta, and sun-dried tomatoes.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh spinach, finely chopped
1 cup feta cheese, crumbled
1/2 cup sun-dried tomatoes, roughly chopped
1/4 cup Kalamata olives, pitted and coarsely chopped
2 cloves garlic, finely minced
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
to taste sea salt and freshly ground black pepper
as needed toothpicks or kitchen twine

Instructions

Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.
In a medium mixing bowl, combine the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, chopped Kalamata olives, minced garlic, dried oregano, and olive oil. Season the mixture with salt and pepper. Stir thoroughly until all ingredients are well integrated and form a cohesive filling.
Place the chicken breasts on a clean, flat cutting board. Using a sharp knife, carefully slice a pocket into each chicken breast, making sure not to cut all the way through. The pocket should be deep enough to hold a generous amount of filling.
Generously stuff each chicken breast with the prepared Greek filling. Ensure they are well-filled to enjoy the flavors in every bite. Secure the openings with toothpicks or kitchen twine to keep the filling intact during cooking.
Sprinkle each stuffed chicken breast with a pinch of sea salt and freshly ground black pepper, adding flavor to the exterior.
In a large oven-safe skillet, heat a drizzle of extra virgin olive oil over medium heat. Once hot, carefully add the stuffed chicken breasts to the skillet. Sear them for 4–5 minutes on each side, or until they develop a beautiful golden-brown crust.
Once seared, carefully transfer the skillet to the preheated oven. Bake for an additional 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
After baking, remove the skillet from the oven and allow the chicken to rest for a few minutes. This helps retain the juiciness before you remove the toothpicks or twine.
For serving, slice each stuffed chicken breast in half to showcase the vibrant and delicious filling within.

Notes

For serving, pair with lemon-herb quinoa or roasted vegetables and garnish with parsley.

Keyword chicken, feta, Mediterranean, spinach, stuffed