Greek Stuffed Chicken Breasts

These feta cheese and spinach Greek stuffed chicken breasts are bursting with the bright, tangy, and delicious flavors of lemon and Kalamata olives.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 595 Calories

Ingredients

• 1 lemon
• 1 clove garlic, minced
• salt and ground black pepper to taste
• toothpicks
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons all-purpose flour, or as needed
• 2 boneless, skinless chicken breasts
• 3 tablespoons finely chopped Kalamata olives
• 0.33333334326744 cup crumbled feta cheese
• 0.33333334326744 cup finely chopped onion
• 0.33333334326744 cup chopped cooked spinach

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Step 3

Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve slices.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stuff each pocket with 1/2 spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.

Step 8

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.