Artichoke and Feta-Stuffed Chicken Breasts
These stuffed chicken breasts are super simple and tasty. I love to serve them with a Greek salad.
Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
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Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
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Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
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Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Cook's Note:
I like to make extra stuffing. I prefer to use 8 chicken thighs instead since it is easier to serve, everyone gets 1 thigh instead of having to cut the bone-in breasts.