Recipe by chikkin
"A delicious creamy blend of Greek flavors rolled up in chicken. I just threw this together last night and it turned out amazing. I made 3 chicken breasts and still have a huge bowl of filling. I am going to try to make several other dishes with it. Tonight - stuffed burgers. Tomorrow - filling on rye bread topped with shrimp or cucumber as an appetizer. It might also be delicious with lamb, fish, or in a pita wrap with lettuce. Experiment with this filling because it is delicious all on its own. Serve with Greek salad or side dish of choice."
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skinless, boneless chicken breast halves, or more to taste
1 (8 ounce) container
whipped cream cheese
crumbled feta cheese
1 (6 ounce) can
chopped black olives
chopped fresh spinach
I add a minimum of 3 cloves of garlic smashed and at least 1/2 cup of onion, Greek Oregano and small amount of
Basil. I also use Kalamata Greek olives. I brush the chicken in olive oil and season with salt and pepper. Served with a lovely Greek Artichoke and Avocado salad it is a real treat.
This didn't turn out too good for me. I think it was my own fault. First of all I used frozen, seasoned chicken breast and tried to flatten them out and fold them over the stuffing. That did not work too well. Second I baked them instead of grilling them. They turned out very mushy. I may try it again but I have to get the chicken crispier. I do not like to grill chicken as it usually dries out for me.
This is a pretty dish with lovely flavor. I rolled and tied the breasts before grilling which worked out very well.
I really liked this! I also baked in the oven. Very rich tasting and quite filling.
Made this yesterday,followed recipe pretty much exactly,except baked in oven,excellent.served with rice.
I added fresh chives instead of onion, fresh basil, oregano and a little garlic. I also added a little fresh squeezed lemon juice to the cream cheese. I mixed the spices and chives with the cream cheese and spread this mixture on the chicken. Then I sprinkled the feta, olives and tomato on top. I drizzled a little olive oil on top before baking. I didn't have any spinach so left that out but will add next time I make it. I baked it in the oven for about 40 minutes. I'd like to try breading it next time. Overall a nice change from what I usually make. I served it with wild rice and steamed asparagus.
Tried this recipe last night and it is excellent. I didn't have black pitted olives so used my olive tapenade. Too cold to fire up the bbq so used my indoor grill. We served it with a mango/avocado/black bean salad and it was WOW. My meat and potatoes husband loved it too. Thanks
Excellent recipe! I pretty much followed it exactly, and my husband said it was the best chicken dish I've made so far.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Cream Cheese-Stuffed Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 209
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