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.
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
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.
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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