173 Ratings
  • 5 star values: 110
  • 4 star values: 43
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 1

This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.

  • Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

838 calories; 65.8 g total fat; 147 mg cholesterol; 2642 mg sodium. 15.7 g carbohydrates; 45.6 g protein; Full Nutrition


Reviews (115)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/14/2008
Holy cow! This is the most amazing dish I have ever made. And so so easy. Yum. A couple things I did differently: Instead of throwing the remaining marinade out I poured it in the baking dish. And instead of pounding the chicken I cut the breasts in half put the stuffing on top of one half and put the other breast on top of that. Seriously delicious. Read More
(94)

Most helpful critical review

Rating: 1 stars
04/16/2011
I don't know what was so good about this recipe to us it was just OK. There are so many much better chicken recipes out there. I had four boneless chicken breasts that I pounded and stuffed and rolled. I must say they were sloppy no matter how hard I tried to get the stuffing in. I had enough stuffing for four. It still leaked out. I would not make them again. But they were very tender and not dry. I served them with a wild rice casserole that I made. Not the package wild rice mixture. I think it was the Celebration Rice Casserole from this website. One thing I would like to add I wish people would suggest what to serve the main course with. That is with all of the recipes that people rate. It would be so helpful. I don't think I will make this one again. Also It is not a cheap recipe to make. Give me a good Italian Chicken Parmesean from All recipes. Like a dummy I made it a second time without reading my review. I don't like it at all. Will not make it again and will remove it from my recipe box. My husband didn't comment at all but he didn't finish his. Ugg.. Read More
(2)
173 Ratings
  • 5 star values: 110
  • 4 star values: 43
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
05/14/2008
Holy cow! This is the most amazing dish I have ever made. And so so easy. Yum. A couple things I did differently: Instead of throwing the remaining marinade out I poured it in the baking dish. And instead of pounding the chicken I cut the breasts in half put the stuffing on top of one half and put the other breast on top of that. Seriously delicious. Read More
(94)
Rating: 4 stars
10/07/2010
Nice recipe. I added spinach to the filling. Also I did not bak it but browned it then with some chicken broth I stirrred the little bits from the pan and simmered for about an hour..You can also add white wine ( or my favourite - sherry )to taste to the sauce as it reduces while cooking. Cover for first 45 min and uncover to let sauce reduce for last 15....much more savory than just baking. Read More
(55)
Rating: 4 stars
11/19/2008
Really really good. I didn't have olives so I added capers to the cheese mix; it was awesome. Was a bit salty and not really cheesy enough for me next time I think I'll add mozzerella for more creamyness and not add salt to anything. Read More
(41)
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Rating: 5 stars
03/30/2009
Another Outstanding recipe! This one got RAVE reviews from my husband and step-son. They couldn't stop raving about it. It's definitely a keeper. I didn't have "Greek Seasoning" so I searched out a recipe and made my own. I accompanied with chicken with asparagus that I drizzled with olive oil dry white wine garlic salt and black pepper and roasted them and long grain wild rice. Scrumptious! HIGHLY recommended. You won't be sorry. Read More
(29)
Rating: 5 stars
05/15/2008
My husband and I loved this recipe. After eating it he was already requesting for me to make it again. ONLY thing I had to do was lengthen the cooking time from 30 minutes to about 45-50 minutes. I am making this recipe again. Thanks! Read More
(26)
Rating: 5 stars
08/17/2010
Delish! I used the kalamata olives per the recipe (even though they are optional). This was absolutely delicious and definitely company-worthy. I will admit I added some crumbled crispy bacon to the mix - it added some real snap to the recipe! Who doesn't love bacon? Personally I will omit (or at least cut down) on the red pepper next time. I felt it was overpowering with the other really fantastic flavors in this recipe. Definitely a keeper. 5 out of 5 stars. Thanks for the great recipe! I will put it on our rotation. Super easy and pretty too! Read More
(17)
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Rating: 5 stars
07/27/2010
This is a company worthy dish! It tastes delicious and it's also very elegant looking. I wanted to cut the calorie count down a bit so I only used 1.5 tbs of olive oil for the marinade and use only 2 ounces of feta (and it was plenty!). To the filling I added some chopped roasted red pepper and some fresh oregano and thyme I wanted to use up. This was fantasic and I'll make again when I have someone to impress:) Read More
(15)
Rating: 5 stars
11/25/2008
Wow this is fantastic! I followed all the directions and measurements (using three boneless skinless breast) and the chicken was perfectly done at 30 minutes. I served it with Boozy Rice with Nuts and Berries also from this site. I will be making this chicken often! Read More
(15)
Rating: 5 stars
03/26/2009
Very delicious and beautiful presentation! Perfect for guests or for a gourmet dinner at home. I followed the recipe exactly and it had a great balance of flavors. I served it with couscous and a greek salad and I felt so proud of myself! My husband doesn't eat olives and he ate the entire dish with gusto. Excellent recipe! Read More
(12)