Greek Cream Cheese-Stuffed Chicken Recipe - Allrecipes.com
Greek Cream Cheese-Stuffed Chicken Recipe
  • READY IN 30 mins

Greek Cream Cheese-Stuffed Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  3. Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
  4. Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • The spinach and onion are best chopped in a food processor.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2014

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.

 
Most Helpful Critical Review
Jun 12, 2014

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.

 
May 07, 2014

This is a pretty dish with lovely flavor. I rolled and tied the breasts before grilling which worked out very well.

 
Mar 02, 2014

I really liked this! I also baked in the oven. Very rich tasting and quite filling.

 
Feb 21, 2014

Made this yesterday,followed recipe pretty much exactly,except baked in oven,excellent.served with rice.

 
Feb 21, 2014

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

 
Jun 15, 2014

Excellent recipe! I pretty much followed it exactly, and my husband said it was the best chicken dish I've made so far.

 
Jul 07, 2014

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.

 

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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 818 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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