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Greek Chicken

 Greek Chicken
This recipe earned me first place in a local cooking contest a few years ago. For special occasions, I add four to six sun-dried tomatoes (soaked and drained according to package directions) to the cheese mixture before blending. —Nina Ivanoff, Prince George, British Columbia
4 ServingsPrep: 10 min. Bake: 45 min.


  • 4 boneless skinless chicken breast halves
  • 2 cups (8 ounces) crumbled feta cheese
  • 1 can (4-1/2 ounces) chopped ripe olives, drained
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon dried oregano
  • 2 tablespoons dry white wine or chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1 medium onion, sliced


  • Flatten chicken breasts to 1/8-in. thickness; set aside. In a food
  • processor or blender, combine the cheese, olives, 1 tablespoon oil
  • and oregano; cover and process until mixture reaches a thick chunky
  • paste consistency. Spread over chicken; roll up and tuck in ends.
  • Secure each with a wooden toothpick.
  • In a bowl, combine wine, sugar, vinegar, garlic, thyme and remaining
  • oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place
  • chicken over onion.
  • Cover and bake at 350° for 30 minutes. Uncover and baste with pan
  • juices. Bake 15-20 minutes longer or until chicken juices run clear.

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Greek Chicken (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 336 calories, 18 g fat (5 g saturated fat), 88 mg cholesterol, 617 mg sodium, 8 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.