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:
covered percent of daily need
