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Greek Stuffed Chicken Breast

October 23, 2012

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It can not get any more beautiful here. The leaves are so colorful.

And lately the sky has been so blue.

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We can not get enough of outside.

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In between playing, I have done some cooking. 🙂

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Greek Stuffed Chicken Breast

  • 4 – 6 boneless, skinless chicken breasts, trimmed of fat and sliced open to make a pocket for filling
  • 1 c. homemade or store bought Italian dressing
  • 1/2 c. kalamata olives, drained
  • 1.5 c. frozen, chopped spinach
  • 1/2 c. feta + more to topping
  • 1 jar of roasted red peppers, chopped
  • 2 cloves of garlic
  • 1/4 c. roasted almonds
  • 1/4 c. parmesan cheese
  1. Clean and slice open chicken breasts and set into Italian dressing to marinate for 2-4 hours.
  2. Preheat oven to 400*
  3. In a small food processor, add garlic and chop until fine. Then add kalamata olives, parmesan, and almonds. Blend to combine into a tapenade.
  4. Remove tapenade from food processor and combine with thawed spinach, feta, and diced roasted red peppers.
  5. When filling is mixed well, place a good sized scoop into each marinated chicken breast.
  6. Place stuffed chicken breasts in a glass 9×13 and bake for 25-30 minutes or until chicken is cooked through.


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