How to Make Yummy Mediterranean stuffed chicken breasts

Mediterranean stuffed chicken breasts. Feta cheese, roasted peppers, spinach and more flavors from the Mediterranean fill these easy stuffed chicken breasts. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing it in the oven ensures that this healthy baked chicken recipe cooks evenly throughout. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.

It freezes and reheats well, too, making it ideal for big-batch cooking. Plus, it suits a variety of dietary plans: low-carb, keto, gluten-free and low-calorie. No wonder it is also one of my favorite main courses to serve when we have company. You can cook Mediterranean stuffed chicken breasts using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Mediterranean stuffed chicken breasts

1. You need 4 of chicken breasts.
2. It's 2 cup of white mushrooms finely diced.
3. Prepare 1/4 cup of sun dried tomatoes in oil finely diced.
4. It's 1/4 cup of black olives finely diced.
5. Prepare 1/2 tablespoon of dry oregano.
6. Prepare 1/4 teaspoon of garlic powder.
7. You need to taste of fresh ground black pepper.
8. You need of fresh basil leafs.
9. It's 4 tablespoon of goat cheese (I've used spreadable type, black pepper seasonned).
10. You need 2 tablespoon of extra virgin olive oil.
11. You need 2 tablespoon of balsamic vinegar.

In a small bowl, mix cheese and tomatoes. Roll up chicken from a short side; secure with a toothpick. Season both sides of the chicken with salt, pepper, and garlic powder. In a small bowl, combine feta cheese, diced roasted red pepper, basil, and parsley.

Mediterranean stuffed chicken breasts instructions

1. Preheat oven at 400°..
2. In a bowl, mix mushrooms with sun dried tomatoes, black olives, garlic powder and oregano, reserve..
3. In an other bowl, mix olive oil and balsamic vinegar, reserve..
4. Cut chicken breasts length wise to make pocket, reserve..
5. Spread goat cheese inside each chicken breast, on both sides..
6. Cover inside of chicken breasts with fresh basil leafs, as needed..
7. Fill in pocket with mushroom mix..
8. Close pocket with toothpicks..
9. Brush top and bottom of chicken breasts with oil and vinegar mix..
10. Put on baking sheet covered with parchemin paper and cook in preheated oven for 20 minutes..
11. Broil for couple of minutes..
12. Serve with side salad and hot bread or any sidedish you want..
13. Enjoy!.
14. 😁.

Divide the filling mixture evenly among the four chicken breasts. Cream cheese mellows the briny tang of feta cheese in these baked chicken breasts stuffed with cheese, dill and garlic.. these braised chicken breasts stuffed with a mixture of feta, lemon juice, and oregano, and cooked with fresh spinach and ripe tomatoes, are gratifyingly . Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.