Greek Stuffed Chicken Breasts
Ingredients
- lemon (1 )
- extra-virgin olive oil (4 tablespoons)
- finely chopped onion (1 cup)
- garlic (1 clove)
- chopped cooked spinach (1 cup)
- crumbled feta cheese (1 cup)
- finely chopped Kalamata olives (3 tablespoons)
- salt (0 )
- ground black pepper (0 )
- boneless, skinless chicken breasts (2 )
- toothpicks (0 )
- all-purpose flour (2 teaspoons)
Instructions
- Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve slices.
- Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
- Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a 2-inch slit along edges of thick sides of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or opposite edge, creating a pocket. Season pocket with salt and black pepper.
- Stuff each pocket with 1/2 spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
- Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
- Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 595
- fat: 47 g
- sats: 10 g
- carbs: 17 g
- fibre: 4 g
- protein: 30 g
- salt: 1.13 g