In this Stuffed Greek Chicken recipe, the chicken is stuffed with sundried tomatoes, garlic, oregano and Feta cheese and it shown here served with Stuffed Portabello Mushrooms with Roasted Tomatoes and an onion and pepper stir fry with sesame seeds.
Feta, when baked, does not lose it’s shape and so is a perfect ingredient for this yummy stuffed chicken breast. Combine this with the sundried tomatoes and it looks as wonderful on the inside as it tastes.
Stuffed Greek Chicken
Print recipeIngredients
- 1/2 cup crumbled Feta cheese
- 1/4 cup thinly sliced roasted red pepper
- 1/4 cup chopped chives
- 4 Large boneless, skinless chicken breasts
- 1 Tsp dried oregano
- 2 Cloves garlic (minced)
Optional
- 1 lemon
Directions
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Mash cheese, chives, garlic and oregano with roasted pepper in a bowl.  | |
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Working with 1 breast, which is inside a clear plastic foodsafe bag , pound lightly (with rubber mallet or very lightly with regular hammer). Place ¼ of the filling on the chicken breast. Fold over and secure using string and a poultry needle. (or toothpicks if you do not have a poultry needle).  | |
| Heat barbecue to medium. | |
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Brush the outside of the chicken breast with olive oil and chicken and rib seasoning. Place chicken on grill and brown each side for about 2 minutes. Then, turn off the back burner and move to chicken to the back burner off the direct heat.. Barbecue, with lid closed, until chicken is cooked through and feels springy, 6 to 8 minutes per side.  | |
| Remove the string by bracing it with a fork and pulling it out or remove the toothpicks, if that is what was used. | |
| Squeeze lemon juice over top, just before serving, if desired. | |