Cook and Scale
Greek Feta-Stuffed Chicken
4 servings · 45 min total
Juicy chicken breasts stuffed with tangy feta, spinach, and sun-dried tomatoes, baked until golden. A protein-packed Greek classic.
Ingredients
- 4 g chicken breast
- 150 g feta, crumbled
- 50 g spinach, chopped
- 8 g sun-dried tomatoes, chopped
- 3 tbsp olive oil
- 2 garlic, minced
- 1 tsp dried oregano
- 1 lemon, juiced
- salt to taste
- black pepper to taste
Contains: Milk, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cut pockets in the chicken — Preheat the oven to 200°C (390°F). Cut a deep pocket into the side of each chicken breast without slicing through.
- 2.
Stuff the chicken breasts — Mix the feta, spinach, and sun-dried tomatoes and stuff into the chicken pockets. Secure with toothpicks if needed.
- 3.
Season the stuffed chicken — Rub the stuffed chicken with olive oil, garlic, oregano, salt, and pepper, and place in an oven dish.
- 4.
Bake until cooked through — Bake for 25 minutes, or until the chicken is golden and cooked through to 74°C (165°F) internally.
- 5.
Rest and serve — Drizzle with lemon juice and rest for 5 minutes before serving.