Stuffed Chicken Breasts (Greek Style) Recipe

Name: Stuffed Chicken Breasts (Greek Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Crumbled Feta Cheese; 4 Tablespoons Chopped Fresh Basil; 1/2 cups Sun-dried Tomatoes (packed In Oil), Chopped; 1 Tablespoon Olive Oil (I Used Oil From The Sun-dried Tomatoes); 1/2 cups Kalamata Olives, Chopped; 2 teaspoons Chopped Fresh Oregano; 1/2 cups Chicken Broth (fat Free Low Sodium); 4 whole Boneless, Skinless Chicken Breasts; 4 teaspoons Butter; Salt And Pepper

Servings: persons

1
Combine feta cheese, basil (reserving about 2 teaspoons for garnish), sun-dried tomatoes and oil, kalamata olives, and oregano in a bowl.
2
Mix and drizzle in a little chicken broth (reserve about 4 tablespoons for use later) to keep mixture moist.
3
Preheat the oven to 425 degrees.
4
Trim any fat or yucky stuff off of chicken breasts.
5
Place them in a large Ziploc bag with all of the air squeezed out; seal.
6
Using a meat mallet, pound the chicken breasts until they are an even thickness.
7
Using a very sharp knife, carefully cut a slit in the side of each of the chicken breasts, as far in as you can without coming out the other side, making a pocket.
8
Tip: If you pound the breasts too thin, this will be difficult and you will probably blow a hole out the top or bottom of the breast (which totally isnt a huge deal), so just pound them until they are even.
9
Stuff each breast with 1/4 of the feta cheese mixture.
10
Salt and pepper both sides of the chicken breast.
11
Place a small pat (teaspoon) of butter on a square of aluminum foil, place the stuffed chicken breast on top, drizzle with about a tablespoon of chicken broth and fold foil around chicken, sealing the edges.
12
Repeat with remaining chicken breasts.
13
Once the oven is preheated, put all four packets on a cookie sheet and bake for 20 25 minutes (depends on your oven).
14
While the chicken is cooking, make a salad.
15
When the chicken is done, you can either open up the packets (on the cookie sheet still) and broil for a couple minutes to turn the chicken golden brown, or just remove from the packets and serve.
16
Enjoy!

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 cups Crumbled Feta Cheese, 4 Tablespoons Chopped Fresh Basil, 1/2 cups Sun-dried Tomatoes (packed In Oil), Chopped, 1 Tablespoon Olive Oil (I Used Oil From The Sun-dried Tomatoes), and more.

Yes, Stuffed Chicken Breasts (Greek Style) 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.

That's it — enjoy your meal!

Stuffed Chicken Breasts (Greek Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions