Greek Cream Cheese-Stuffed Chicken

Greek Cream Cheese-Stuffed Chicken

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"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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30 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).


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


  1. 12 Ratings

Most helpful positive review

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 seas...

Most helpful critical review

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...

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 seas...

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 crea...

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/a...

Great recipe, loved the cream cheese mix! I think it would make a great dip as we'll.

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

Great recipe! The recipe made more stuffing for the chicken than we needed, but we used the extra for a dip for chips and our company loved it!

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