Greek Stuffed Chicken Breasts

KristineDinner in a Dash, RecipesLeave a Comment

Greek Stuffed Chicken_1

Next to Thai food, Greek is next in line for being my favorite ethnic food. I love all the flavors…the feta cheese, sun dried tomatoes, olives, green pepper, oregano…and the list goes on. While I do love a traditional greek feast and chicken souvalki, I wanted to fit all those flavors into a chicken breast, so alas, we have greek stuffed chicken breasts.

I really like doing stuffed chicken breasts, its so easy and delicious and so much more exciting than plain chicken breasts. With the added bonus that at the end of the day, pulverizing chicken breasts with a mallet is a great stress reliever! Ha!

I have another recipe for stuffed chicken breasts, so if you like the idea.. the Pear, Fig & Goat Cheese Stuffed Chicken Breasts are amazing as well, and are on our regular dinner rotation.

Greek Stuffed Chicken_2

If you don’t care for some of the ingredients, feel free to swap it out or simply leave it out. I also find that its a very forgiving recipe and the chicken breasts don’t need to be sealed up very tight and they hold up just fine without the filling falling out. Cause you know you don’t want all that deliciousness to escape!

I served it with steamed broccoli since it was quick, but it would also be fabulous with a lemon scented brown rice, and/or a green salad with a greek style dressing. Yum!

Greek Stuffed Chicken Breasts
Prep time
Cook time
Total time
Recipe type: Main
Yield: 5 stuffed chicken breasts
  • 5 (5 oz) chicken breasts, pounded out to make thinner and even size
  • ⅓ cup sun dried tomato, not in oil
  • 60 grams (approx ½ cup) feta cheese (I used regular, could use light if preferred)
  • ⅓ cup green pepper, chopped
  • 1 tsp oregano
  • 1 tsp garlic, chopped
  • 2 Tbsp red onion, chopped fine
  • 6 pitted black olives (25 grams), chopped
  1. Preheat your oven to 375 degrees.
  2. Pound out your chicken breasts between 2 pieces of plastic wrap or parchment paper. You'll want it around ¼ inch to ½ inch thickness.
  3. In a small bowl, mix together the feta cheese, sun dried tomato, green pepper, red onion, oregano, garlic and black olives.
  4. Put a scoop of the feta cheese filling in the middle of each chicken breast and roll it up. Place in a baking dish sprayed with cooking spray seam side down. Sprinkle the chicken breasts with additional dried oregano and pepper if desired.
  5. Bake uncovered at 375 degrees for about 35 minutes until chicken is cooked through.
Serving size: 1 stuffed chicken breast Calories: 254 Fat: 6.9 g Saturated fat: 1.5 g Carbs: 12.7 g Sugar: 7.7 g Sodium: 352 mg Fiber: 2 g Protein: 39 g Cholesterol: 95 mg