Greek Stuffed Chicken Breasts Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Greek Stuffed Chicken Breasts" recipe we have found so far.

Greek Stuffed Chicken Breasts
Recipe Information

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Total Time: 1 Hours, 15 Minutes
Recipe Yields: 2
Ingredient Tags:

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  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.


Nutrition Facts

Calories: 595
                                                  % Daily Value *
Total Fat: 72 %
Saturated Fat: 
Cholesterol: 29 %
Sodium: 45 %
Potassium: 13 %
Carbohydrates: 6 %
Fiber: 17 %
Protein: 60 %
Exchange Other Carbs: 
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 
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