Greek Stuffed Chicken – an easy chicken recipe
The last month has been exceptionally hectic around here. I like to think that I’m prepared for times like these, but even I can get so swept up in the daily grind that I loose track of what’s going on our plate every night. So, all of you who write me emails wondering how I manage to do it all, the answer is that I certainly don’t do it all. I just do most of it, most of the time.
Things are finally beginning to feel normal again, and I’ve realized that my lack of energy and focus probably has a lot to do with the lack of fruits and vegetables I’ve been eating. Even John has been asking for more salads at dinner. So I’ve got a week’s worth of veggie laden meals waiting for us this week. And the funny thing is, we’re all looking forward to them! That’s such a huge change from where we were just a year or two ago.
The first healthy meal this week was this tasty chicken recipe – Greek Stuffed Chicken. It’s a lean chicken breast full of feta cheese, fresh parsley, black olives, and green onions. This was a new chicken recipe for me, and I wasn’t sure if it would translate into a meal special enough to kick us out of our food rut. Boy, did this hit just the right spot. It was devoured and enjoyed by all. I think I saw John licking his plate while I was cleaning up.
This technique is so simple – just butterfly the chicken breast and pile it high with your ingredients. Fold it back over then roast it in the oven. (Butterflying is very simple – if you’re not sure how to do it though, here’s a link to a quick video that shows how.) The chicken comes out so moist and every bite was full of those wonderful fresh Greek flavors. This is a healthy, hearty meal that’s perfect to serve as the weather begins to warm up. I served roasted grape tomatoes and fresh spinach alongside this chicken, which both complimented its flavors very well.
Greek Stuffed Chicken
4 boneless, skinless chicken breasts, butterflied
3 ounces feta cheese, crumbled
1/4 cup (packed) fresh parsley, chopped
4 ounces black olives, chopped
2 garlic cloves, minced
2 green onions, thinly sliced, green parts only
1/2 teaspoon dried oregano
salt and pepper to taste
drizzle of olive oil
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Place chicken breasts on your baking sheet and fold back to top portion.
In a bowl mix together the remaining ingredients (feta through olive oil). Spoon into chicken breasts, then fold top over. Sprinkle with salt and pepper to taste.
Bake for 20 minutes, or until completely done. Serve warm.
Recipe adapted from: Eclectic Recipes
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