Greek Stuffed Chicken Breast

October 23, 2012



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

And lately the sky has been so blue.


We can not get enough of outside.


In between playing, I have done some cooking. 🙂


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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