Best 3 Mediterranean Stuffed Chicken Breasts Recipes
**Mediterranean Stuffed Chicken Breasts: A Culinary Journey Through Flavors**
Embark on a delightful culinary expedition with Mediterranean Stuffed Chicken Breasts, a symphony of flavors that will tantalize your taste buds. This delectable dish, originating from the sun-kissed shores of the Mediterranean, is a harmonious blend of succulent chicken, aromatic herbs, tangy sun-dried tomatoes, and creamy feta cheese. Our carefully curated collection of recipes presents diverse variations of this classic dish, each offering a unique gustatory experience. From the classic Stuffed Chicken Breasts with spinach and artichoke filling to the tantalizing sun-dried Tomato and Feta Stuffed Chicken, each recipe promises an explosion of Mediterranean flavors. Discover the secrets of creating succulent chicken breasts, expertly seasoned and stuffed with a medley of flavorful ingredients. Our recipes cater to various dietary preferences, including gluten-free and low-carb options, ensuring a delectable experience for all. Prepare to be captivated by the vibrant flavors of the Mediterranean as you delve into these culinary creations.
MEDITERRANEAN STUFFED CHICKEN BREASTS
In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.
MEDITERRANEAN STUFFED CHICKEN BREASTS
I adapted this from a recipe I saw in Cooking Light magazine, making changes to suit my family's taste preferences.
Provided by Northwestgal
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
- Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl.
- Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). 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.
- Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.
MEDITERRANEAN STUFFED CHICKEN BREASTS
Found in a Diabetic Living email I somehow got signed up for. I find the best recipes in that email! Submitting this one for ZWT9.
Provided by Chef PotPie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
- 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
- 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.
Tips:
- For the best flavor, use ripe, juicy tomatoes and flavorful herbs.
- If you don't have sun-dried tomatoes, you can use 1/4 cup of chopped fresh tomatoes instead.
- If you don't have feta cheese, you can use another type of soft, crumbly cheese, such as mozzarella or goat cheese.
- To make the chicken breasts more tender, you can pound them thin before stuffing them.
- If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy pan to pound the chicken breasts.
- Be careful not to overcook the chicken breasts, as they will become dry and tough.
- Serve the chicken breasts immediately, or keep them warm in a low oven until ready to serve.
Conclusion:
Mediterranean stuffed chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover chicken. The chicken breasts are stuffed with a flavorful mixture of sun-dried tomatoes, feta cheese, and herbs, and then baked until tender and juicy. Serve the chicken breasts with your favorite sides, such as rice, pasta, or vegetables.
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