RCI-MT.004.0434.001
Greek Stuffed Chicken
Preheat oven to 400°F. Tear off four 15-inch sheets of Reynold's parchment paper. Fold each sheet in half and crease it in the center. Unfold. Mix together olive oil, 1½ teaspoons Greek seasoning and seasoned salt; set aside.
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- parchment paper1 unit
- 1 tablespoon
- Greek seasoning blend2 teaspoonsdivided
- ½ teaspoon
- kalamata olives½ cuppitted and chopped
- feta cheese½ cupcrumbled
- garlic2 clovesminced
- boneless4 unitskinless chicken breast halves (4 to 6 oz each)
- ½ cup
- ¼ cup
- 1 tablespoon
Method
1
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2
Combine kalamata olives, feta cheese, minced garlic, chopped tomatoes, red onion, and fresh basil in a bowl to create the filling.
3
Place each chicken breast between two pieces of plastic wrap and pound to an even thickness of about ½ inch using a meat mallet.
4
Create a pocket in each chicken breast by carefully cutting horizontally into the thickest part, leaving about ½ inch on three sides uncut.
5
Divide the filling evenly among the four chicken breasts, spooning approximately 2 tablespoons into each pocket.
6
Brush the outside of each stuffed chicken breast with olive oil and season with 1 teaspoon of Greek seasoning blend and seasoned salt, dividing evenly.
7
Place the stuffed chicken breasts on the prepared parchment-lined baking sheet, spacing them about 2 inches apart.
8
Bake for 20–25 minutes until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
23 minutes
9
Remove from oven and let rest for 3–5 minutes before serving to allow juices to redistribute.