Mediterranean Stuffed Chicken Breasts Recipes

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MEDITERRANEAN STUFFED CHICKEN BREASTS



Mediterranean Stuffed Chicken Breasts image

In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 cup crumbled feta cheese
1/3 cup chopped oil-packed sun-dried tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil from sun-dried tomatoes, divided
1 teaspoon Greek seasoning

Steps:

  • Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.

Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.

MEDITERRANEAN STUFFED CHICKEN BREASTS



Mediterranean Stuffed Chicken Breasts image

I adapted this from a recipe I saw in Cooking Light magazine, making changes to suit my family's taste preferences.

Provided by Northwestgal

Categories     Chicken Breast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 red bell pepper
2 garlic cloves, minced
1/4 cup feta cheese, crumbled (1 ounce)
2 tablespoons kalamata olives, finely chopped
1 1/2 tablespoons fresh basil, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
8 boneless skinless chicken breasts (6 ounces each)
salt and pepper, to taste
dried basil, to taste

Steps:

  • Preheat broiler.
  • Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
  • Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl.
  • Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
  • Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.

MEDITERRANEAN STUFFED CHICKEN BREASTS



Mediterranean Stuffed Chicken Breasts image

Found in a Diabetic Living email I somehow got signed up for. I find the best recipes in that email! Submitting this one for ZWT9.

Provided by Chef PotPie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves or 1 -1 1/2 lb boneless skinless chicken breast half
1/4 cup crumbled reduced-fat feta cheese or 1 ounce crumbled reduced-fat feta cheese
1/4 cup finely chopped drained bottled marinated artichoke hearts
2 tablespoons finely chopped drained bottled roasted sweet red peppers
2 tablespoons thinly sliced green onions
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/8 teaspoon ground black pepper
nonstick cooking spray

Steps:

  • 1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
  • 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
  • 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.

MEDITERRANEAN STUFFED CHICKEN BREASTS



Mediterranean Stuffed Chicken Breasts image

The stuffed chicken breasts are delicious with a distinct Mediterranean flair.

Provided by Vickie Parks

Categories     Chicken

Time 45m

Number Of Ingredients 11

1 medium red bell pepper
2 clove garlic, minced
1/4 c feta cheese, crumbled (about 1 ounce)
2 Tbsp kalamata olives, finely chopped
1 1/2 Tbsp fresh basil, chopped
1 tsp greek seasoning
1/4 tsp salt
1/4 tsp black pepper
8 boneless skinless chicken breasts (6-oz each)
1-2 tsp dried basil
salt and pepper, for seasoning

Steps:

  • 1. Preheat broiler.
  • 2. Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
  • 3. Mix together chopped bell pepper, garlic, cheese, olives, basil, Greek seasoning, salt, and pepper in a bowl.
  • 4. Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
  • 5. Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.

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Top Asked Questions

What do you put in a stuffed chicken breast?
Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
How long do you cook a stuffed chicken breast?
(Stuffed chicken breast should take a total of 10 to 12 minutes or until fully cooked through and international temperature of the chicken registers 165 degrees F). Garnish and Serve!
How to make stuffed chicken breast with artichoke hearts?
Combine the artichoke hearts, sun-dried tomatoes, and grated Parmesan in a small bowl. Cut a pocket in each chicken breast without cutting all the way through it. Gently use your fingers to widen the pocket. Divide the cheese mixture equally between the chicken breasts, using a spoon to stuff them into the pockets.
How long to cook Caprese stuffed chicken in oven?
Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes). Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.

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