Boneless breasts of chicken stuffed with a Mediterranean cheese stuffing.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.

  • Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.

Partner Tip

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

Nutrition Facts

339 calories; 21.6 g total fat; 134 mg cholesterol; 437 mg sodium. 2.4 g carbohydrates; 32.6 g protein; Full Nutrition


Reviews (209)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2004
This is a great base recipe. I put the feta and cream cheese in a food processor and added fresh spinach roasted red peppers garlic and basil to make a filling with which to stuff the chicken. To the pan I added about 3 T of extra virgin olive oil and 3 T of lemon juice. I wilted some fresh spinach added some feta and mixed it with a lemon rice and it was great. My dinner party guests raved over it and couldn't get enough of the "lemon sauce" for the chicken. If you are experienced with roux you could thicken the lemon-chicken stock after cooking and that would be great too. Read More
(206)

Most helpful critical review

Rating: 2 stars
01/23/2003
Sounded good but it was too rich and cheesy for me. Read More
(3)
282 Ratings
  • 5 star values: 176
  • 4 star values: 66
  • 3 star values: 33
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
11/23/2004
This is a great base recipe. I put the feta and cream cheese in a food processor and added fresh spinach roasted red peppers garlic and basil to make a filling with which to stuff the chicken. To the pan I added about 3 T of extra virgin olive oil and 3 T of lemon juice. I wilted some fresh spinach added some feta and mixed it with a lemon rice and it was great. My dinner party guests raved over it and couldn't get enough of the "lemon sauce" for the chicken. If you are experienced with roux you could thicken the lemon-chicken stock after cooking and that would be great too. Read More
(206)
Rating: 5 stars
09/03/2003
I made this for a dinner party. I used toothpicks instead of kitchen string. I also dipped the chicken in melted butter and then rolled in a 2:1 ratio of seasoned bread crumbs and parm cheese. Came out delicious! Read More
(125)
Rating: 5 stars
01/15/2008
We loved this recipe! I placed chicken between pieces of waxed paper and pounded it thin then added the cheese mixture (as listed in recipe). The only change I made was after brushing the rolled chicken with melted butter to sprinkle each piece with a mixture of bread crumbs and parmesian cheese. The little bit of cheese that oozed out during cooking time was excellent spooned on top of the chicken. I served this alongside gnocchi with browned sage butter sauce. Too good! Read More
(91)
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Rating: 5 stars
04/16/2007
I thought this was excellent. The only thing I did differently was cut a pocket into the chicken and used fresh garlic instead of powder. I also omitted the butter completly and drizzled lemon juice over the whole thing. Really good thank you! Read More
(55)
Rating: 5 stars
04/04/2007
YUM-MY!!!! We all loved this dish! To the stuffing I added about 1 Tablespoon of Pesto-instead of the dill and 1-2 teaspoons fresh garlic instead of the garlic powder a few shakes of red pepper flakes into the mix. I seasoned the chicken really well (I did what a lot of people have done and just made a "pocket" for the stuffing.) I put sliced mushrooms on top of the chicken 1/2 lemon juiced over everything poured some extra virgin olive oil over the top seasoned and popped in the oven for about 40 minutes. This was AWESOME over Linguini I poured the sauce that was in the bottom of my chicken dish over the pasta-PERFECT!!! Read More
(49)
Rating: 5 stars
07/24/2007
This was SO good. I have found a new favorite fancy dish. I did alter it a little based on the other reviews. I added some finely diced red onion some chopped kalamata olives and a pinch of crushed red pepper. I added more cheese too to create a sauce type effect to put over orzo pasta that I seasoned with garlic and pepper and lemon. Thanks for a great recipe - Delicious! Read More
(32)
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Rating: 5 stars
01/12/2006
This chicken is very Good! I added minced garlic and a little fresh squeezed lemon juice to the stuffing mix. I topped the breast pieces with lemon pepper instead of just plain salt and pepper. I was short on time so I just sliced the breasts open down the side to make a pocket and closed it with toothpicks. I increased the baking time to 40 minutes to factor in the thicker pieces of chicken. We will definitely make this again and again! Read More
(23)
Rating: 5 stars
05/16/2005
WOW! this chicken was a hit... of course i had to add something as everyone does:) raspberry sauce to pour over top & decoration: 1/4 c seedless rasp jam 2 tbs oj 2 tbs white balsamic vinegar... bring to boil in sauce pan reduce 3-4 minutes. YUM!!! Read More
(19)
Rating: 5 stars
09/01/2009
What a wonderful recipe! I followed the recipe pretty close but did add some finely chopped calamata olives to the mix. After I basted the chicken with the butter I dusted the top with coarsely crushed salad croutons. As this was going to a large group I cut each breast on a bias into 5 pieces and plated on a bed of lettuce. Looked great and tasted even better! I'm getting into this cooking thing!! Read More
(16)