Mediterranean Stuffed Chicken

Mediterranean Stuffed Chicken

196 Reviews 6 Pics
Amy Marino
Recipe by  Amy Marino

“Boneless breasts of chicken stuffed with a Mediterranean cheese stuffing.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Share It

Reviews (196)

Rate This Recipe
AMCKELLER
188

AMCKELLER

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.

MABILAY
118

MABILAY

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!

MAMABEAC
85

MAMABEAC

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!

More Reviews

Similar Recipes

Stuffed Chicken Valentino
(234)

Stuffed Chicken Valentino

Asparagus and Mozzarella Stuffed Chicken Breasts
(140)

Asparagus and Mozzarella Stuffed Chicken Breasts

Cream Cheese, Garlic, and Chive Stuffed Chicken
(153)

Cream Cheese, Garlic, and Chive Stuffed Chicken

Stuffed and Wrapped Chicken Breast
(147)

Stuffed and Wrapped Chicken Breast

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
(86)

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Oven Roasted Stuffed Chicken Breasts
(57)

Oven Roasted Stuffed Chicken Breasts

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 32.6 g
  • 65%
  • Cholesterol
  • 134 mg
  • 45%
  • Sodium
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Stuffed Chicken Valentino

>

next recipe:

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli