"Boneless breasts of chicken stuffed with a Mediterranean cheese stuffing." — Amy Marino
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skinless, boneless chicken breast halves - pounded thin
cream cheese, softened
dried dill weed
salt and pepper to taste
This is a great base recipe. I put the feta and cream cheese in a food processor and added fresh spinach, roasted red peppers, garlic, and basil to make a filling with which to stuff the chicken. To the pan, I added about 3 T of extra virgin olive oil and 3 T of lemon juice. I wilted some fresh spinach, added some feta and mixed it with a lemon rice and it was great. My dinner party guests raved over it and couldn't get enough of the "lemon sauce" for the chicken. If you are experienced with roux, you could thicken the lemon-chicken stock after cooking and that would be great, too.
Way too much dill. I will only try this again with an altered recipe significantly reducing the dill or using oregano in it's place.
I made this for a dinner party. I used toothpicks instead of kitchen string. I also dipped the chicken in melted butter and then rolled in a 2:1 ratio of seasoned bread crumbs and parm cheese. Came out delicious!
We loved this recipe! I placed chicken between pieces of waxed paper and pounded it thin then added the cheese mixture (as listed in recipe). The only change I made was, after brushing the rolled chicken with melted butter, to sprinkle each piece with a mixture of bread crumbs and parmesian cheese. The little bit of cheese that oozed out during cooking time was excellent spooned on top of the chicken. I served this alongside gnocchi with browned sage butter sauce. Too good!
I thought this was excellent. The only thing I did differently was cut a pocket into the chicken, and used fresh garlic instead of powder. I also omitted the butter completly and drizzled lemon juice over the whole thing. Really good, thank you!
YUM-MY!!!! We all loved this dish! To the stuffing I added about 1 Tablespoon of Pesto-instead of the dill and 1-2 teaspoons fresh garlic instead of the garlic powder a few shakes of red pepper flakes into the mix. I seasoned the chicken really well (I did what a lot of people have done and just made a "pocket" for the stuffing.) I put sliced mushrooms on top of the chicken, 1/2 lemon juiced over everything, poured some extra virgin olive oil over the top seasoned and popped in the oven for about 40 minutes. This was AWESOME over Linguini I poured the sauce that was in the bottom of my chicken dish over the pasta-PERFECT!!!
This was SO good. I have found a new favorite fancy dish. I did alter it a little, based on the other reviews. I added some finely diced red onion, some chopped kalamata olives, and a pinch of crushed red pepper. I added more cheese too, to create a sauce type effect to put over orzo pasta that I seasoned with garlic and pepper and lemon. Thanks for a great recipe - Delicious!
This chicken is very Good! I added minced garlic and a little fresh squeezed lemon juice to the stuffing mix. I topped the breast pieces with lemon pepper instead of just plain salt and pepper. I was short on time so I just sliced the breasts open down the side to make a pocket and closed it with toothpicks. I increased the baking time to ~40 minutes to factor in the thicker pieces of chicken. We will definitely make this again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Stuffed Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 194
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