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Mediterranean Stuffed Chicken

"Boneless breasts of chicken stuffed with a Mediterranean cheese stuffing."
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servings 339 cals
Original recipe yields 4 servings


  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
  3. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 205
  1. 278 Ratings

Most helpful positive review

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 chicke...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 chicke...

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....

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 rolle...

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 ...

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 ...

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 c...

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...

WOW! this chicken was a hit... of course i had to add something as everyone does :) raspberry sauce to pour over top & decoration: 1/4 c seedless rasp jam, 2 tbs oj, 2 tbs white balsamic vinega...

What a wonderful recipe! I followed the recipe pretty close but did add some finely chopped calamata olives to the mix. After I basted the chicken with the butter I dusted the top with coarsely ...