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Greek Cream Cheese-Stuffed Chicken

chikkin

"A delicious creamy blend of Greek flavors rolled up in chicken. I just threw this together last night and it turned out amazing. I made 3 chicken breasts and still have a huge bowl of filling. I am going to try to make several other dishes with it. Tonight - stuffed burgers. Tomorrow - filling on rye bread topped with shrimp or cucumber as an appetizer. It might also be delicious with lamb, fish, or in a pita wrap with lettuce. Experiment with this filling because it is delicious all on its own. Serve with Greek salad or side dish of choice."
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Ingredients

30 m servings 356 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  3. Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
  4. Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note:
  • The spinach and onion are best chopped in a food processor.

Nutrition Facts


Per Serving: 356 calories; 23.2 g fat; 6.6 g carbohydrates; 30.4 g protein; 128 mg cholesterol; 818 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

I add a minimum of 3 cloves of garlic smashed and at least 1/2 cup of onion, Greek Oregano and small amount of Basil. I also use Kalamata Greek olives. I brush the chicken in olive oil and seas...

Most helpful critical review

This didn't turn out too good for me. I think it was my own fault. First of all I used frozen, seasoned chicken breast and tried to flatten them out and fold them over the stuffing. That did not...

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I add a minimum of 3 cloves of garlic smashed and at least 1/2 cup of onion, Greek Oregano and small amount of Basil. I also use Kalamata Greek olives. I brush the chicken in olive oil and seas...

I really liked this! I also baked in the oven. Very rich tasting and quite filling.

This is a pretty dish with lovely flavor. I rolled and tied the breasts before grilling which worked out very well.

Made this yesterday,followed recipe pretty much exactly,except baked in oven,excellent.served with rice.

I added fresh chives instead of onion, fresh basil, oregano and a little garlic. I also added a little fresh squeezed lemon juice to the cream cheese. I mixed the spices and chives with the crea...

Tried this recipe last night and it is excellent. I didn't have black pitted olives so used my olive tapenade. Too cold to fire up the bbq so used my indoor grill. We served it with a mango/a...

It was the best stuffed breast we've ever had. I prepared as shown, except I added Chive & Onion cream cheese and fresh chopped chives. The breasts were over stuffed So I wrapped them in foil an...

Great recipe! The recipe made more stuffing for the chicken than we needed, but we used the extra for a dip for chips and our company loved it!

Great recipe, loved the cream cheese mix! I think it would make a great dip as we'll.