Greek Stuffed Chicken Breasts
Greek stuffed chicken breasts with tomatoes, olives and feta cheese are topped with a buttery breadcrumb mixture that gets crunchy and golden brown in the oven. This chicken dish is easy to put together and so flavorful!
Yield: 4 servings
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 2 roma tomatoes, sliced
- ½ cup Kalamata olives, halved or sliced
- ½ cup crumbled feta cheese
- 3 tablespoons unsalted butter, melted
- ¼ cup plain breadcrumbs
Instructions
- Preheat oven to 400.
- Butterfly chicken breasts and season with salt, pepper, oregano and garlic powder.
- Add slices of tomato to one side of each butterflied chicken breast. Top with sliced olives and feta cheese divided among the chicken breasts. Fold the chicken breasts up and place in a greased 9x13 baking dish.
- In a small bowl, combine the melted butter and breadcrumbs. Spread the mixture on top of the chicken breasts.
- Bake at 400 for 25-35 minutes, until the chicken is cooked through. (It will depend on how thick your chicken breasts are.)
- Serve hot and enjoy!
Notes
Chicken breasts: You need to butterfly the chicken to get it ready for stuffing. Check out that post for step-by-step photos and a tutorial if it’s your first time. Also, it helps to have decent sized chicken breasts, not the super thin ones or perfectly portioned ones, since you’ll have to slice them across in half to stuff them.
Cheese: Feta is my go-to for the Greek flavor here, but you could also try goat cheese or use an Italian blend cheese if you want to change it up.
Olives: Kalamata olives are my fave and are easy to find in most grocery stores. But you could certainly substitute another olive variety if you prefer.
Breadcrumbs: I love the crunchy, golden brown and buttery breadcrumb topping on these chicken breasts. However, you could just drizzle the top with olive oil and skip the breadcrumbs if you want to make these gluten-free or low-carb.
Leftovers: Leftover Greek stuffed chicken will keep in the refrigerator for up to 5 days. I recommend slicing it before you reheat it — which you can do either in the microwave or stovetop — so it warms through more evenly and more quickly without drying out the chicken.
Video
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 8g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 507mg | Fiber: 1g | Sugar: 2g
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