Greek Stuffed Chicken
Greek Stuffed Chicken is stuffed with a creamy mixture of olives, sun-dried tomatoes, fresh dill, and artichoke hearts. Cream cheese and feta cheese help hold the filling together and they add so much creamy, cheese flavor.
Servings: 4
Ingredients
- 3 ounces cream cheese, softened
- 1/4 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill
- 1/3 cup chopped artichoke hearts
- 1/4 cup sliced kalamata olives
- 2 tablespoons sliced sun-dried tomatoes in oil
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
Instructions
- In a medium bowl, mix together cream cheese, feta cheese, lemon juice, garlic powder, oregano, and black pepper.
- Fold in dill, artichoke hearts, kalamata olives, and sun-dried tomatoes.
- Cut a pocket in each chicken breast. Season outside of chicken as well as inside the pocket with salt and pepper to taste.
- Stuff each pocket with cream cheese mixture and secure with a couple of toothpicks.
- Preheat oven to 350 degrees.
- Heat olive oil in an oven-safe pan (cast iron or stainless steal) over medium-high heat. Add chicken and cook until browned on bottom, flip over and brown on other side.
- Transfer pan to oven and bake 10 to 15 minutes or until cooked through.