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Greek Stuffed Chicken Breasts

 Greek Stuffed Chicken Breasts
“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.”
6 ServingsPrep: 25 min. Bake: 55 min.

Ingredients

  • 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

Directions

  • 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 13-in. x 9-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

2 of 2

Greek Stuffed Chicken Breasts (continued)

Directions (continued)

  • minutes longer or until a meat thermometer reads 170°. Remove
  • skin before serving. Yield: 6 servings.
Nutritional Facts: 1 serving equals 248 calories, 8 g fat (3 g saturated fat), 92 mg cholesterol, 490 mg sodium, 6 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.