Feta-Stuffed Chicken Breast

Total Time
Prep 40 mins
Cook 20 mins

Can't remember which co-worker gave this to me, but was able to sample and get a copy of her recipe.

Ingredients Nutrition


  1. Prepare stuffing: In a 2 qt saucepan over medium heat, heat oil; add onion and garlic; cook 2 to 3 minutes, stirring occasionally until onion is softened.
  2. Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture.
  3. Stir in feta cheese, pine nuts, dill and pepper.
  4. Remove from heat and set aside.
  5. Prepare chicken rolls: Place chicken breast between two sheets of plastic wrap using meat mallet or rolling pin, pound to 1/4 inch thickness.
  6. Spread each cut with 1/4 stuffing mixture; roll up, securing with wooden picks or tying in two or three places with kitchen string.
  7. To cook: Spray non-stick skillet with no-stick cooking spray; heat over medium heat.
  8. Add chicken rolls; cook 4 to 5 minutes, turning occasionally until browned on all sides.
  9. Add wine, lemon juice and oregano; bring to boil.
  10. Reduce heat to low; simmer.
  11. Cover 8 to 10 minutes until chicken is cooked through.
  12. Using tongs, remove chicken to cutting board.
  13. Let stand 5 minutes.
  14. Remove wooden picks or string; cut each roll into 4 or 5 slices to serve.
  15. NOTE: To toast pine nuts, heat dry small skillet over medium heat.
  16. Add pine nuts cook 3 to 4 minutes, stirring frequently until golden.


Most Helpful

Any stuffed chicken breast is a great meal. We subbed red pepper gouda for the feta and omitted the pine nuts and my DD forgot the black pepper. Enjoyed by all

karen in tbay December 04, 2006

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