Greek Stuffed Chicken Breasts
Course: CuisineCuisine: GreekPrep Time
20 mins
Cook Time
55
minutesTotal Time
1
minuteServings
2
Ingredients
1 — lemon
4 tablespoons — extra-virgin olive oil, divided
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
undefined — salt and ground black pepper, to taste
2 — boneless, skinless chicken breasts
undefined — toothpicks
2 teaspoons — all-purpose flour, or as needed
Directions
- Zest lemon; remove pith with a sharp knife. 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; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
- Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a 2-inch slit along edges of thick sides of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or opposite edge, creating a pocket. Season pocket with salt and black pepper.
- Stuff each pocket with 1/2 spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
- Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
- Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
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