Greek-Stuffed Chicken Breast With Lemon Sauce Recipe

Name: Greek-Stuffed Chicken Breast With Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless, boneless chicken breast halves; salt and ground black pepper to taste; 1 pinch garlic powder, or to taste; 1 (10 ounce) package spinach, roughly chopped; 1 tomato, seeded and diced; 1/2 onion, diced; 1/4 cup crumbled feta cheese, or more to taste; butcher's twine; Sauce:; 2 tablespoons olive oil; 1 tablespoon lemon juice, or more to taste; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon chopped fresh rosemary; 1/4 teaspoon dried thyme; salt and ground black pepper to taste

Servings: persons

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 (10 ounce) package spinach, roughly chopped
1 tomato, seeded and diced
1/2 onion, diced
1/4 cup crumbled feta cheese, or more to taste
butcher's twine
Sauce:
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon dried thyme
salt and ground black pepper to taste

1
Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
2
Preheat the oven to 375 degrees F (190 degrees C).
3
Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
4
Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
5
Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
6
Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
7
Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 skinless, boneless chicken breast halves, salt and ground black pepper to taste, 1 pinch garlic powder, or to taste, 1 (10 ounce) package spinach, roughly chopped, and more.

Yes, Greek-Stuffed Chicken Breast With Lemon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek-Stuffed Chicken Breast With Lemon Sauce

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