Greek Stuffed Chicken Breast

$To make Greek stuffed chicken breast, you need these key ingredients: - 4 boneless, skinless chicken breasts - 1 cup spinach, chopped - 1 cup feta cheese, crumbled - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup Kalamata olives, pitted and chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Toothpicks or kitchen twine (for securing the chicken) If you lack any ingredients, here are some great substitutes: - Use fresh basil instead of spinach for a different flavor. - Swap feta for goat cheese if you want a creamier texture. - Replace sun-dried tomatoes with fresh cherry tomatoes for a juicy bite. - Black olives can work instead of Kalamata olives if needed. To enhance your dish, choose the best ingredients: - Select fresh spinach with vibrant green leaves. Avoid wilted or yellowed ones. - Look for feta cheese that is creamy, not dry. Crumbled is easy to use. - Choose sun-dried tomatoes packed in oil for added flavor. - Pick chicken breasts that feel firm and have a pink color. Avoid any with brown spots. By focusing on quality, you will elevate the taste of your Greek stuffed chicken breast. {{ingredient_image_1}} Begin by preheating your oven to 375°F (190°C). This step ensures the chicken cooks evenly. Next, gather your ingredients. In a bowl, mix together the chopped spinach, crumbled feta cheese, sun-dried tomatoes, Kalamata olives, minced garlic, dried oregano, olive oil, salt, and pepper. Make sure to mix well so every bite is tasty. Now, take your chicken breasts and place them on a cutting board. Slice a pocket into each breast. Be careful not to cut all the way through. You want enough space to hold the filling. Stuff each breast with the Greek mixture. Use toothpicks or kitchen twine to secure the openings. This keeps the filling from spilling out during cooking. Heat a large oven-safe skillet over medium heat. Add a drizzle of olive oil. Once hot, gently place the stuffed chicken breasts in the skillet. Sear each side for 4–5 minutes until they turn golden brown. This step adds flavor and a nice color. After searing, transfer the skillet to your preheated oven. Bake the chicken for 20–25 minutes. You want the internal temperature to reach 165°F (75°C) for safe eating. Use a meat thermometer for accuracy. To check if your chicken is fully cooked, insert a meat thermometer into the thickest part. If it reads 165°F (75°C), it is safe to eat. If not, give it a few more minutes in the oven. After cooking, let the chicken rest for a few moments. This step helps keep it juicy. Once rested, remove any toothpicks or twine. Slice the chicken in half to show off the colorful filling. Serve with lemon-herb quinoa or roasted veggies for a complete meal. Enjoy your Greek stuffed chicken breast! To make the filling pop, use fresh ingredients. I love to mix chopped spinach with feta cheese. The saltiness of the feta brings out the flavor. Sun-dried tomatoes add a sweet touch, while Kalamata olives give a nice briny taste. Garlic adds depth and aroma. Don't forget to sprinkle in dried oregano. It brings that classic Greek flavor to life. Taste your filling before stuffing the chicken. Adjust the salt and pepper to your liking. For juicy chicken, searing is key. Start by heating olive oil in a skillet. Sear each side for about 4–5 minutes until golden. This helps lock in moisture. After searing, bake the chicken in the oven. This gentle heat cooks the chicken evenly. Aim for an internal temperature of 165°F. This ensures your chicken is safe and juicy. Let the chicken rest after cooking. This helps the juices distribute evenly. To keep the filling inside, use toothpicks or kitchen twine. If using toothpicks, poke them through the openings, securing the filling. This method is quick and easy. For a tighter seal, wrap kitchen twine around the stuffed chicken. Tie it securely but not too tight. This way, the chicken cooks evenly. Remove the toothpicks or twine before serving. This keeps your presentation clean and beautiful. Pro Tips Choose the Right Chicken: Opt for high-quality, fresh chicken breasts for the best flavor and texture. Look for ones that are plump and have a pink hue. Don’t Overstuff: While it's tempting to add extra filling, overstuffing can make it difficult to seal the chicken properly and may lead to spillage while cooking. Let It Rest: After baking, allow the chicken to rest for a few minutes before slicing. This helps retain the juices, ensuring a moist and flavorful dish. Experiment with Flavors: Feel free to customize the stuffing by adding ingredients like artichokes or roasted red peppers for an extra layer of flavor. {{image_2}} You can change the filling to suit your taste. Here are some ideas: - Ricotta and spinach: Use ricotta cheese with the spinach for a creamy twist. - Mushrooms and mozzarella: Sauté mushrooms and mix with mozzarella for a rich flavor. - Roasted red peppers and goat cheese: These add a sweet and tangy flavor. Each filling brings a unique taste. Experiment with what you love! You can adapt this recipe for different diets. Here are some options: - Vegetarian: Use zucchini, eggplant, or chickpeas as a filling. Mix with feta and herbs for great taste. - Gluten-free: Ensure all ingredients are certified gluten-free. Substitute breadcrumbs with ground nuts or gluten-free oats for extra texture. These changes make the dish enjoyable for everyone! Serving matters! Here are some fun ideas: - Lemon-herb quinoa: Place the chicken on a bed of this for a fresh touch. - Roasted vegetables: Pair with seasonal veggies for color and nutrition. - Greek salad: A side of Greek salad adds crunch and brightness. These options make your meal more exciting and delicious! To keep your Greek stuffed chicken breast fresh, store leftovers in an airtight container. Let the chicken cool to room temperature first. This will help prevent moisture from building up. Place the chicken in the fridge if you plan to eat it within three days. If you want to keep it longer, consider freezing. Reheating the stuffed chicken properly keeps the flavors intact. Use an oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes. This helps the chicken heat evenly without drying out. Freezing is a great option if you have extra stuffed chicken. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date for easy tracking. You can freeze the chicken for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. You can check if the chicken is done by using a meat thermometer. Insert it into the thickest part of the breast. The safe internal temperature is 165°F (75°C). If you don't have a thermometer, cut into the chicken. The meat should be white, and the juices must run clear. If you see pink, cook it a little longer. Yes, you can make the filling a day before. Just mix the spinach, feta, sun-dried tomatoes, olives, garlic, oregano, olive oil, salt, and pepper. Store it in an airtight container in the fridge. When ready to cook, stuff the chicken and follow the recipe. This saves time and lets flavors blend well. Greek stuffed chicken goes well with many sides. Here are a few great options: - Lemon-herb quinoa - Roasted vegetables like zucchini or bell peppers - Greek salad with cucumber and tomatoes - Rice pilaf with herbs - Tzatziki sauce for dipping These sides add color and flavor to your meal. Enjoy your delicious Greek stuffed chicken! In this article, we covered the key ingredients needed for stuffed chicken and their substitutes. I shared step-by-step cooking methods to ensure your dish is juicy and flavorful. We also explored variations that fit different diets and tastes. Remember to store leftovers properly to keep them fresh. Cooking can be fun and rewarding. Now you have the tips and recipes to make a delicious meal. Enjoy your cooking journey!$

Greek Stuffed Chicken Breast

Delicious chicken breasts stuffed with a flavorful Greek 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 Greek

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup spinach, chopped
1 cup feta cheese, crumbled
0.5 cup sun-dried tomatoes, chopped
0.25 cup Kalamata olives, pitted and chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon olive oil
to taste salt and pepper
as needed toothpicks or kitchen twine

Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, Kalamata olives, minced garlic, dried oregano, olive oil, salt, and pepper. Mix well until all ingredients are evenly combined.
Place the chicken breasts on a clean cutting board and slice a pocket into each breast, being careful not to cut all the way through.
Stuff each chicken breast with the Greek filling, ensuring they are generously filled. Secure the openings with toothpicks or kitchen twine to hold the filling inside.
Season the outside of each stuffed chicken breast with additional salt and pepper.
Heat a large oven-safe skillet over medium heat. Add a drizzle of olive oil and carefully place the stuffed chicken breasts in the skillet. Sear for 4–5 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for an additional 20–25 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
Once cooked, remove from the oven and let rest for a few minutes before carefully removing the toothpicks or twine.
Slice the stuffed chicken breasts in half to reveal the vibrant filling.

Notes

Serve on a bed of lemon-herb quinoa or alongside roasted vegetables. Garnish with fresh parsley and a lemon wedge.

Keyword chicken, Greek cuisine, healthy, stuffed chicken