Greek Stuffed Chicken Breasts

READY IN: 1hr 25mins
Recipe by SusieQusie

Though the name sounds dubious, I'm not expecting you to stuff a Greek into a chicken breast. This is from my stack of Taste of Home magazines - Light and Tasty, October/November 2005 issue. I've tweaked slightly to lower fat. Posted for Zaar World Tour II

Top Review by 557806

The flavors are wonderful!! Because I needed a quick version I used the following modifications. Pound boneless breasts thin between two sheets of plastic wrap. put spinich filling on one side and fold the breast over. Pat the outside dry and brush with the herb mixture. I cooked these on the George Foreman grill on medium for about 10-15 minutes. I also used fresh spinich as opposed to the frozen. GREAT!!

Ingredients Nutrition


  1. Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
  2. In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
  3. In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
  4. Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
  5. Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
  6. Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
  7. Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).

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