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Greek Stuffed Chicken


  • 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


  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!