Greek Stuffed Chicken

Greek Stuffed Chicken requires around 30 minutes from start to finish. One portion of this dish contains approximately 27g of protein, 22g of fat, and a total of 328 calories. This gluten free and primal recipe serves 4 and costs $1.97 per serving. A mixture of skinless boneless chicken breasts, black pepper, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 12 foodies and cooks. It works well as a Mediterranean side dish. It is brought to you by Spicy Southern Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. Greek Spinach-Stuffed Chicken, Greek Style Quinoa Chicken Stuffed Peppers, and Greek Garlic and Herb-Stuffed Grilled Chicken Breasts are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/3 cup chopped artichoke hearts

1/4 teaspoon black pepper

3 ounces cream cheese, softened

1/4 cup crumbled feta cheese

1 tablespoon fresh dill

1/2 teaspoon garlic powder

1/4 cup sliced kalamata olives

1 tablespoon lemon juice

2 tablespoons olive oil

1/2 teaspoon dried oregano

4 boneless, skinless chicken breasts

2 tablespoons sliced sun-dried tomatoes in oil

Equipment:

bowl

toothpicks

oven

frying pan

Cooking instruction summary:

InstructionsIn a medium bowl, mix together cream cheese, feta cheese, lemon juice, garlic powder, oregano, and black pepper.Fold in dill, artichoke hearts, kalamata olives, and sun-dried tomatoes.Cut a pocket in each chicken breast. Season outside of chicken as well as inside the pocket with salt and pepper to taste.Stuff each pocket with cream cheese mixture and secure with a couple of toothpicks.Preheat oven to 350 degrees.Heat olive oil in an oven-safe pan (cast iron or stainless steal) over medium-high heat. Add chicken and cook until browned on bottom, flip over and brown on other side.Transfer pan to oven and bake 10 to 15 minutes or until cooked through.

 

Step by step:


1. In a medium bowl, mix together cream cheese, feta cheese, lemon juice, garlic powder, oregano, and black pepper.Fold in dill, artichoke hearts, kalamata olives, and sun-dried tomatoes.

2. Cut a pocket in each chicken breast. Season outside of chicken as well as inside the pocket with salt and pepper to taste.Stuff each pocket with cream cheese mixture and secure with a couple of toothpicks.Preheat oven to 350 degrees.

3. Heat olive oil in an oven-safe pan (cast iron or stainless steal) over medium-high heat.

4. Add chicken and cook until browned on bottom, flip over and brown on other side.

5. Transfer pan to oven and bake 10 to 15 minutes or until cooked through.


Nutrition Information:

Quickview
328k Calories
27g Protein
22g Total Fat
4g Carbs
10% Health Score
Limit These
Calories
328k
16%

Fat
22g
34%

  Saturated Fat
7g
47%

Carbohydrates
4g
2%

  Sugar
2g
3%

Cholesterol
104mg
35%

Sodium
505mg
22%

Get Enough Of These
Protein
27g
55%

Vitamin B3
12mg
61%

Selenium
38µg
55%

Vitamin B6
0.92mg
46%

Phosphorus
303mg
30%

Vitamin B5
1mg
19%

Potassium
556mg
16%

Vitamin B2
0.23mg
14%

Vitamin A
593IU
12%

Vitamin E
1mg
11%

Magnesium
40mg
10%

Vitamin C
7mg
9%

Calcium
88mg
9%

Vitamin K
8µg
8%

Zinc
1mg
7%

Vitamin B12
0.44µg
7%

Vitamin B1
0.11mg
7%

Iron
1mg
6%

Manganese
0.1mg
5%

Copper
0.09mg
4%

Fiber
1g
4%

Folate
13µg
3%

Vitamin D
0.28µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Nutty Broccoli Salad

Premeditated Left Over

Empanadas

Foodnetwork

Roasted Parsnips

Simply Recipes

Cauliflower with Frizzled Prosciutto - A Zesty Bite

A Zesty Bite

Spiralized Sweet Potato Latkes Skinnytaste

Skinny Taste