Best 4 Greek Stuffed Chicken Breasts Recipes

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Greek stuffed chicken breasts are a delicious and flavorful dish that can be easily prepared at home. This classic Greek recipe combines succulent chicken breasts, a savory stuffing made with herbs, vegetables, and feta cheese, and a rich, tangy tomato sauce. The combination of flavors and textures in this dish makes it a hit among food lovers, and it's perfect for any occasion, whether it's a casual weeknight dinner or a special gathering with friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

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 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 GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS



Greek Garlic and Herb-Stuffed Grilled Chicken Breasts image

A warm evening, a glass of wine, and tender grilled chicken filled with herb-flecked cheese and olives--perfect.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 container (4 oz) garlic-and-herbs spreadable cheese
1/3 cup coarsely chopped kalamata olives, patted dry
1/3 cup finely chopped green onions
1 1/2 teaspoons chopped fresh oregano leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
  • Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 290, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 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).

Tips:

  • Choose the right chicken breasts: For best results, use boneless, skinless chicken breasts that are about the same size and thickness. This will ensure that they cook evenly.
  • Make sure the chicken is fully cooked: To prevent foodborne illness, make sure the chicken is cooked to a safe internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). You can check this by inserting a meat thermometer into the thickest part of the chicken.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken just until it is cooked through, then remove it from the heat.
  • Season the chicken well: Season the chicken with salt, pepper, and any other desired seasonings before cooking. This will help to enhance the flavor of the dish.
  • Use a variety of fillings: There are many different fillings that you can use for stuffed chicken breasts. Some popular options include spinach and feta cheese, mushrooms and onions, and ham and cheese. Get creative and experiment with different flavors.
  • Serve with a flavorful sauce: A flavorful sauce can really take your stuffed chicken breasts to the next level. Try serving them with a tomato sauce, a creamy mushroom sauce, or a tangy lemon sauce.

Conclusion:

Greek stuffed chicken breasts are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a stuffed chicken breast dish that everyone will love.

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