Greek-style Stuffed Chicken Breasts
Recipe makes 4 servings
2 (135g each) boneless, skinless chicken breasts, sliced in half lengthwise
Salt and black pepper to taste
2 cups (140g) chopped mushrooms (such as cremini or button mushrooms)
2 cloves garlic, minced
1/2 cup (75g) crumbled feta cheese
3 Tbsp (11g) chopped fresh parsley
2 Tbsp (1g) chopped fresh dill
2 Tbsp (20g) chopped black olives
2 Tbsp (28g) chopped sun-dried tomatoes (preferably packed in olive oil)
2 Tbsp (27g) olive oil
1/4 tsp dried oregano
Lemon wedges for serving
Toothpicks or kitchen twine
Preheat the oven to 375°F (190°C).
Place each chicken breast half between two sheets of plastic food wrap and gently pound them with a meat mallet (or a rolling pin) until evenly flattened; season with salt and pepper and set aside.
Heat the olive oil in a skillet over medium heat; add the chopped mushrooms and sauté for about 5 minutes until tender and any excess moisture has evaporated. Add the minced garlic and cook for 1 to 2 minutes until fragrant. Remove the skillet from heat and let the mushrooms cool slightly.
Combine the sautéed mushrooms, feta cheese, parsley, dill, olives, sun-dried tomatoes, and oregano in a bowl; mix well and season to taste with salt and pepper.
Spread equal amounts of the stuffing onto each chicken breast, pressing it gently to ensure it is well-distributed.
Roll up the breasts, tucking in the ends; secure with wooden toothpicks or kitchen twine to prevent the stuffing from spilling out during cooking.
Heat an oven-safe skillet over medium-high heat and add olive oil. Add the stuffed chicken breasts and sear them for 2 to 3 minutes on each side until they develop a golden-brown color.
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before removing the toothpicks or twine.
Serve with lemon wedges on the side for a zesty flavor. Enjoy with a side of roasted vegetables or a fresh Greek salad for a complete and wholesome meal.
Nutritional breakdown per serving (recipe makes 4 servings)
4.4g Total Carbs
2.8g NET Carbs