Ingredients
For the Chicken:
- Boneless, Skinless Chicken Breasts: 4 large (about 6-8 ounces each)
- Olive Oil: 2 tablespoons
- Lemon Juice: 1 tablespoon, fresh
- Dried Oregano: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon, freshly ground
For the Greek Stuffing:
- Feta Cheese: 1/2 cup, crumbled
- Frozen Chopped Spinach: 5 ounces, thawed and squeezed completely dry
- Kalamata Olives: 1/4 cup, pitted and finely chopped
- Sun-Dried Tomatoes: 1/4 cup (oil-packed), drained and finely chopped
- Garlic: 2 cloves, minced
- Dried Oregano: 1 teaspoon
- Fresh Parsley or Dill: 2 tablespoons, chopped (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or a rimmed baking sheet with olive oil or cooking spray.
- Make the Greek Filling: In a medium bowl, combine all the stuffing ingredients: the crumbled feta cheese, the thoroughly squeezed dry spinach, chopped Kalamata olives, chopped sun-dried tomatoes, minced garlic, and 1 teaspoon of dried oregano. Mix until everything is evenly incorporated. Set aside.
- Prepare the Chicken Pockets: Place a chicken breast flat on a cutting board. Carefully, using a sharp knife, cut a horizontal slit along the thickest side of the chicken breast, stopping about half an inch from the other side. You are creating a deep pocket, not cutting the breast in half. Repeat with the remaining chicken breasts.
- Stuff the Chicken: Evenly divide the prepared feta and spinach filling among the four chicken breasts. Carefully spoon the filling into each pocket. Don’t overstuff, as the filling might spill out during baking. If needed, you can secure the opening of each chicken breast with one or two toothpicks to keep the filling neatly inside.
- Season the Chicken: Place the stuffed chicken breasts into your prepared baking dish. In a small bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of dried oregano, salt, and pepper. Brush this mixture evenly over the tops and sides of each stuffed chicken breast.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. The most accurate way to check for doneness is to use a meat thermometer inserted into the thickest part of the chicken (not the filling); it should read 165°F (74°C).
- Rest and Garnish: Once cooked, remove the chicken from the oven. Let it rest in the baking dish for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a moist and tender result. If you used toothpicks, remember to remove them before serving. Garnish with fresh chopped parsley or dill, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 400-450