Greek Stuffed Chicken Breasts
Description
This recipe for feta cheese and spinach Greek-style stuffed chicken breasts is bursting with bright and tangy flavor from lemon and Kalamata olives.
Ingredients
•
1 lemon
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2 tablespoons extra-virgin olive oil
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1/3 cup finely chopped onion
•
1 clove garlic, minced
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1/3 cup chopped cooked spinach
•
1/3 cup crumbled feta cheese
•
3 tablespoons finely chopped Kalamata olives
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salt and ground black pepper to taste
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2 boneless, skinless chicken breasts
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toothpicks
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2 teaspoons all-purpose flour, or as needed
Directions
1
Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.
2
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.
3
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.
4
Preheat the oven to 350 degrees F (175 degrees C).
5
Lay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.
6
Stuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
7
Heat remaining 2 tablespoons olive oil in the 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.
8
Bake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.