Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Stuffed Chicken


Ingredients

Scale
  • 2 chicken breasts
  • 1 cup fresh, chopped spinach
  • 2 artichoke hearts, chopped
  • 1 roasted red pepper, chopped
  • 2 tablespoons of crumbed feta cheese
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon garlic powder
  • salt & pepper

Instructions

  1. Preheat oven to 350 degrees. Take chicken breasts and place in a large ziplock bag. Flatten chicken with a meat mallet just until they are even in thickness. Then take a paring knife and slice into the slide of the chicken horizontally to create a pocket. Do not slice all the way through! Salt and pepper both sides on the chicken.
  2. Put a medium skillet over high heat and spray with some non-stick spray (I use coconut oil spray). Place chicken into the pan and cook for about 30-45 seconds on each side or until lightly browned. Remove from pan and set aside.
  3. In small bowl combine spinach, artichoke hearts, roasted red pepper, feta, oregano & garlic powder. Stir until combined and then salt and pepper to taste.
  4. Place chicken breasts on a cookie sheet either lined with foil or spray with cooking spray. Stuff each breast with half of the spinach mixture. [I ended up not needing all of the filling] Place in the oven and bake for 20 minutes.
  5. Enjoy!