Greek-Stuffed Chicken Breast with Lemon Sauce

Recipesfull introduces to you: Greek Recipes. (Greek-Stuffed Chicken Breast with Lemon Sauce). Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.

Brief

Prep 30 mins

Cook: 50 mins

Additional: 5 mins

Total: 1hr25 mins

Servings: 2

Yield: 2 chicken breasts

Greek-Stuffed Chicken Breast with Lemon Sauce

Ingredients

2 skinless

boneless chicken breast halves

salt and ground black pepper to taste

1 pinch garlic powder

or to taste

1 (10 ounce) package spinach

roughly chopped

1 tomato

seeded and diced

½ onion

diced

¼ cup crumbled feta cheese

or more to taste

butcher's twine

2 tablespoons olive oil

1 tablespoon lemon juice

or more to taste

2 cloves garlic

minced

½ teaspoon dried oregano

¼ teaspoon chopped fresh rosemary

¼ teaspoon dried thyme

salt and ground black pepper to taste

Moussaka

World Cuisine

Directions

Step 1

Place chicken breasts on a flat work surface. Slice each horizontally through the middle being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.

Step 2

Preheat the oven to 375 degrees F (190 degrees C).

Step 3

Season insides of chicken with salt pepper and garlic powder. Layer spinach tomato onion and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.

Step 4

Mix olive oil lemon juice garlic oregano rosemary thyme salt and pepper together to make the sauce.

Step 5

Heat a cast iron skillet over high heat. Add chicken; cook until browned about 5 minutes per side. Brush 1/2 of the sauce on top.

Step 6

Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) 10 to 15 minutes more.

Step 7

Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

Nutritional Information

Greek-Stuffed Chicken Breast with Lemon Sauce

Servings Per Recipe:2

Calories: 353.6

% Daily Value *

Protein: 30.9g 62%

Carbohydrates: 13.3g 4%

Dietary Fiber: 4.8g 19%

Sugars: 4.7g

Fat: 20.7g 32%

Saturated Fat: 5.5g 27%

Cholesterol: 77.5mg 26%

Vitamin A Iu: 14062IU 281%

Niacin Equivalents: 14.6mg 113%

Vitamin B6: 0.8mg 48%

Vitamin C: 53.8mg 90%

Folate: 302.2mcg 76%

Calcium: 272.8mg 27%

Iron: 5.5mg 30%

Magnesium: 148.3mg 53%

Potassium: 1196.3mg 34%

Sodium: 532.1mg 21%

Thiamin: 0.2mg 24%

Calories From Fat: 186.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.