Name: Greek-Stuffed Chicken Breast with Lemon Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Skinless, boneless chicken breast halves - 2; Salt and ground black pepper to taste - 2; Garlic powder, or to taste - 1 pinch; Spinach, roughly chopped - 1 (10 ounce) package; Tomato, seeded and diced - 1; Onion, diced - ½; Crumbled feta cheese, or more to taste - ¼ cup; Butcher's twine - ¼ cup; Olive oil - 2 tablespoons; Lemon juice, or more to taste - 1 tablespoon; Garlic, minced - 2 cloves; Dried oregano - ½ teaspoon; Chopped fresh rosemary - ¼ teaspoon; Dried thyme - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon

Greek-Stuffed Chicken Breast with Lemon Sauce

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Greek-Stuffed Chicken Breast with Lemon Sauce

1. Skinless, boneless chicken breast halves - 2

2. Salt and ground black pepper to taste - 2

3. Garlic powder, or to taste - 1 pinch

4. Spinach, roughly chopped - 1 (10 ounce) package

5. Tomato, seeded and diced - 1

6. Onion, diced - ½

7. Crumbled feta cheese, or more to taste - ¼ cup

8. Butcher's twine - ¼ cup

9. Olive oil - 2 tablespoons

10. Lemon juice, or more to taste - 1 tablespoon

11. Garlic, minced - 2 cloves

12. Dried oregano - ½ teaspoon

13. Chopped fresh rosemary - ¼ teaspoon

14. Dried thyme - ¼ teaspoon

15. Salt and ground black pepper to taste - ¼ teaspoon

How to cook deliciously - Greek-Stuffed Chicken Breast with Lemon Sauce

1. Stage

Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C).

3. Stage

Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.

4. Stage

Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.

5. Stage

Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.

6. Stage

Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.

7. Stage

Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.