Feta Stuffed Chicken Breasts Recipe
These feta stuffed chicken breasts are a bold & flavorful, impressive meal! Chicken breasts are marinated then stuffed with a delicious feta cheese filling.
Servings: 8 Servings
Cost: $12
Equipment
Ingredients
- 2 pounds chicken 4 breasts
- Salt and pepper
Marinade
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- 1 Tablespoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1 Tablespoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Feta Cheese Filling
- 6 oz feta cheese crumbled
- 3 Tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- 1 teaspoon dried oregano
- ⅓ cup kalamata olives 2 oz, coarsely chopped
Instructions
Prepare the Chicken Breasts
- Trim 4 large chicken breasts (2 lbs).
- Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).
Marinate chicken
- In a medium bowl, whisk together lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper.
- Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
- Pour the marinade over the chicken turn to coat the chicken.
- Marinate in the refrigerator for 1- 3 hours. Or at room temperature for 30-60 minutes.
Make the Feta Filling
- Towards the end of the marinating time, make the filling.
- Combine feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.
- Gently fold in the kalamata olives.
Stuff the Chicken Breasts
- Preheat oven to 425 degrees F.
- Lightly grease a 9x13” baking dish, set aside.
- Remove the chicken from the marinade and shake off any excess marinade.
- Then, stuff ¼ of the filling into each chicken breast.
- Close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
- Lightly season both sides of the breasts with salt and pepper.
Brown the Chicken
- Heat 2 TBS olive oil over medium heat in a large, nonstick skillet until shimmering.
- Add chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
- Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.
Bake the chicken
- Transfer the browned breasts to the prepared 9x13” baking dish. Laying them out in an even layer so they do not overlap.
- Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.
Serve
- Once the chicken has finished baking, remove from the oven and let cool slightly before serving.
Video
Notes
Ingredient Substitution Notes
- Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
- Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you'd like.
- Mayonnaise. sour cream works in a pinch.
- Garlic powder. Use 1 tsp minced garlic in place of powder if you'd like.
- Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
- Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
- Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.
Nutrition
Serving: 0.5breast | Calories: 231kcal | Carbohydrates: 1g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 568mg | Potassium: 441mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg