Diva Tasting: Stuffed Greek Chicken…

Stuffed Greek Chicken


1 Lemon

2 Tablespoons Extra-Virgin Olive Oil

Cup Finely Chopped Onion

1 Clove Garlic, Minced

Cup Chopped Cooked Spinach

Cup Crumbled Feta Cheese

3 Tablespoons Finely Chopped Kalamata Olives

Salt And Ground Black Pepper To Taste

2 Boneless, Skinless Chicken Breasts

2 Teaspoons All-Purpose Flour, Or As Needed


2 Tablespoons Extra-Virgin Olive Oil


Step 1 Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.

Step 2 Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.

Step 3 Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.

Step 4 Preheat the oven to 350 degrees F (175 degrees C).

Step 5 Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.

Step 6 Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.

Step 7 Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.

Step 8 Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes. Serves 2. Serve with Lemon Greek Potatoes, Greek salad and dessert.

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