Greek Style Stuffed Chicken Breasts Recipes

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GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Provided by Bibi

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 2

Number Of Ingredients 12

1 lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2 boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

Steps:

  • Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  • 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.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE



Greek-Stuffed Chicken Breast with Lemon Sauce image

Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.

Provided by tcasa

Categories     World Cuisine Recipes     European     Greek

Time 1h25m

Yield 2

Number Of Ingredients 15

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
½ onion, diced
¼ cup crumbled feta cheese, or more to taste
butcher's twine
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon chopped fresh rosemary
¼ teaspoon dried thyme
salt and ground black pepper to taste

Steps:

  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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.
  • Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
  • 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.
  • 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.
  • Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g

GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

Though the name sounds dubious, I'm not expecting you to stuff a Greek into a chicken breast. This is from my stack of Taste of Home magazines - Light and Tasty, October/November 2005 issue. I've tweaked slightly to lower fat. Posted for Zaar World Tour II

Provided by SusieQusie

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup lemon juice
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 teaspoons olive oil, divided
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 (10 ounce) package frozen chopped spinach, thawed, drained & squeezed dry
2 ounces crumbled feta cheese
1/4 cup grated parmesan cheese
6 bone-in skinless chicken breasts

Steps:

  • Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
  • In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
  • In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
  • Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
  • Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
  • Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
  • Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).

GREEK STUFFED CHICKEN BREASTS



Greek Stuffed Chicken Breasts image

"After retiring to Tennessee, we missed the tastes of Chicago's Greektown," relates Beverly Hemmerich from Fairfield Glade. "Here's a version of a Greek-themed entree we often enjoyed."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
4 teaspoons olive oil, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
6 bone-in chicken breast halves (9 ounces each)
1/4 cup lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a nonstick skillet, saute the onion, garlic and pepper flakes in 2 teaspoons oil until tender. Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses., Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with 1/4 cup spinach mixture. Place chicken in a 13x9-in. baking dish. In a small bowl, whisk the lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken. , Cover and bake at 400° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Remove skin before serving.

Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 490mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

GREEK SPINACH-STUFFED CHICKEN



Greek Spinach-Stuffed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 1/2 cups chopped baby spinach (about 8 ounces)
1/4 cup crumbled low-fat feta cheese
3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 tablespoons white wine vinegar
2 tablespoons finely chopped sun-dried tomatoes
8 ounces ditalini (about 1 3/4 cups)
1 tablespoon chopped fresh mint

Steps:

  • Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
  • Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
  • Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
  • Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

GREEK STYLE GARLIC CHICKEN BREAST



Greek Style Garlic Chicken Breast image

This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.

Provided by Michael

Categories     World Cuisine Recipes     European     Greek

Time P1DT35m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 ½ teaspoons black pepper
⅓ teaspoon paprika

Steps:

  • Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
  • Preheat grill for medium heat, and lightly oil grate.
  • Cook chicken on grill until meat is no longer pink and juices run clear.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg

GREEK STYLE STUFFED CHICKEN BREASTS



Greek Style Stuffed Chicken Breasts image

Make and share this Greek Style Stuffed Chicken Breasts recipe from Food.com.

Provided by Linky

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken breasts, skinless and boneless, about 4- 6 ounces each
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons feta cheese, crumbled
2 tablespoons olives, chopped (green or black)
1 teaspoon garlic, minced
1 tablespoon pine nuts
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/8 teaspoon salt and pepper

Steps:

  • Preheat oven to 450ºF.
  • Toss together tomatoes, cheese, olives, garlic, pine nuts and vinegar.
  • Rub chicken breasts with olive oil, sprinkle with salt and pepper.
  • Use a small sharp knife to cut a pocket in the thick part of each breast. Add enough stuffing to fill each pocket. Set breasts on baking sheet.
  • Bake for 15 minutes. Top with any remaining stuffing.
  • Goes well with sauteed spinach and orzo.

Nutrition Facts : Calories 362.5, Fat 22.6, SaturatedFat 6.6, Cholesterol 105.4, Sodium 383.1, Carbohydrate 5.3, Fiber 0.9, Sugar 3.2, Protein 33.5

COUSIN COSMO'S GREEK CHICKEN



Cousin Cosmo's Greek Chicken image

This is a favorite chicken recipe, my son requests it every year for his birthday.

Provided by OAKLEY

Categories     World Cuisine Recipes     European     Greek

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons all-purpose flour, divided
½ teaspoon salt
¼ teaspoon black pepper
¼ pound feta cheese, crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 ½ cups water
1 cube chicken bouillon, crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

Steps:

  • On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
  • With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
  • In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 4.8 g, Cholesterol 85.2 mg, Fat 10.2 g, Fiber 0.8 g, Protein 31 g, SaturatedFat 3.9 g, Sodium 686.2 mg, Sugar 1.5 g

GREEK-STYLE STUFFED CHICKEN BREASTS



Greek-Style Stuffed Chicken Breasts image

Explore the Mediterranean with Greek-Style Stuffed Chicken Breasts from My Food and Family. These Greek-style chicken breasts make a great entrée for a dinner party!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil, divided
1/3 cup chopped fresh parsley, divided
1 tsp. dried oregano leaves
20 round buttery crackers, crushed
2 cloves garlic, minced
1/4 cup crumbled feta cheese
1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano

Steps:

  • Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
  • Heat oven to 375°F. Combine parsley and oregano. Mix cracker crumbs, garlic, 1/4 cup parsley mixture and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
  • Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining parsley mixture. About 5 min. before chicken is done, cook tomatoes in saucepan on medium heat until heated through, stirring occasionally.
  • Drain tomatoes. Serve chicken topped with tomatoes and cheese mixture.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

GREEK CREAM CHEESE-STUFFED CHICKEN



Greek Cream Cheese-Stuffed Chicken image

A delicious creamy blend of Greek flavors rolled up in chicken. I just threw this together last night and it turned out amazing. I made 3 chicken breasts and still have a huge bowl of filling. I am going to try to make several other dishes with it. Tonight - stuffed burgers. Tomorrow - filling on rye bread topped with shrimp or cucumber as an appetizer. It might also be delicious with lamb, fish, or in a pita wrap with lettuce. Experiment with this filling because it is delicious all on its own. Serve with Greek salad or side dish of choice.

Provided by chikkin

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 7

6 skinless, boneless chicken breast halves, or more to taste
1 (8 ounce) container whipped cream cheese
¾ cup crumbled feta cheese
1 tomato, diced
1 (6 ounce) can chopped black olives
¼ onion, chopped
¼ cup chopped fresh spinach

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
  • Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 355.7 calories, Carbohydrate 6.6 g, Cholesterol 128.2 mg, Fat 23.2 g, Fiber 1.3 g, Protein 30.4 g, SaturatedFat 12.1 g, Sodium 817.9 mg, Sugar 4 g

GREEK STUFFED CHICKEN



Greek Stuffed Chicken image

Make and share this Greek Stuffed Chicken recipe from Food.com.

Provided by Lori Alcorn

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless chicken breasts
1 cup frozen spinach, drained
3 tablespoons feta cheese
1 tablespoon cottage cheese
1 egg
2 tablespoons butter

Steps:

  • Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
  • Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
  • Saute the chicken breasts in the butter until lightly browned on each side.
  • Add any other spices you would like, I usually use salt, pepper and parsley.
  • Bake in the oven at 350 degrees for 25 minutes.

Nutrition Facts : Calories 362.1, Fat 23.1, SaturatedFat 9.7, Cholesterol 170.9, Sodium 310.3, Carbohydrate 2.3, Fiber 1.2, Sugar 0.9, Protein 35.3

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GREEK STUFFED CHICKEN BREAST RECIPE - ALL INFORMATION ABOUT …
Greek Stuffed Chicken Breasts Recipe | Allrecipes top www.allrecipes.com. Season with salt and pepper. Step 4. Preheat the oven to 350 degrees F (175 degrees C). Step 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 ...
From therecipes.info


GREEK STUFFED CHICKEN BREASTS - GRILLINFOOLS
2012-07-07 Here are all the filling ingredients together: Bacon, cheese, spinach and tomato ready to be mixed together. Mix it all together in a mixing bowl to form the stuffing and then cut pouches in the chicken breasts. Start with the side nearest the …
From grillinfools.com


GREEK CHICKEN STUFFED PEPPERS - COOK THE STORY
Instructions. Preheat oven to 400°F. In a large bowl mix the chicken, tomatoes, cooked rice, and flour. In a medium bowl whisk together red wine vinegar, olive oil, lemon juice, oregano, salt, garlic powder, black pepper, and sugar. Add vinegar mixture and 1/2 cup of the feta to the chicken and stir.
From cookthestory.com


GREEK STUFFED CHICKEN - WENDY POLISI
2021-09-13 Sprinkle with seasoning. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 7 minutes per side. When the internal temperature of the chicken reaches 160° F, remove from the pan and tent with foil.
From wendypolisi.com


BEST GREEK STUFFED CHICKEN RECIPE - DELISH
2019-10-22 Directions. Preheat oven to 200ºC. Place chicken on a cutting board and make five slits in each breast, being careful not to cut through …
From delish.com


STUFFED CHICKEN BREASTS ATHENIAN - BIGOVEN.COM
Can diced tomatoes (drained) 2 T chopped parsley 1/4 cup white wine 1/4 teaspoon oregano HEAT OIL IN SMALL SKILLET. COOK ONION, CARROTS, CELERY, AND GARLIC UNTIL LIMP. ADD TOMATOES, PARLEY, WINE, AND OREGANO. SIMMER 20 minutes. Stuffed Chicken CUT SMALL POCKET IN EACH BREAST (do not cut all the way through) MIX …
From bigoven.com


ROASTED CREAM CHEESE STUFFED GREEK CHICKEN BREAST
2015-06-12 Pre-heat the oven to 350°F/ 180°C when the chicken is done marinating. While the oven is pre-heating, place half of the stuffing along the middle of a chicken piece and then roll it up. Using cotton twine, tie the chicken breast into a log shape to hold the stuffing in place. Repeat this with the second piece of chicken breast and the rest of ...
From theflavorbender.com


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