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Greek Stuffed Chicken Breasts Recipe

“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.”
TOTAL TIME: Prep: 25 min. Bake: 55 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Cover and bake at 400° for 45 minutes. Uncover; bake 10-15 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.