Remember how I said I kind of started to develop this fetish with stuffing my meat with all sorts of good stuff? I love it. It’s so unassuming on your plate. And then you cut into it and it’s like….. BAM! Packed full of flavor and juicy deliciousness.
Well, after creating my ever-favorite Italian Stuffed Chicken, I thought, hey, why not go Greek style with this dish? So that, my friends, is what I did. And it is really just as easy and just as delicious in a totally different way.
I kept it simple with a little mixture of crumbled feta, roasted red bell pepper, and Kalamata olives. Absolutely stick with the Kalamata! They originate from Kalamata, Greece, so they are the real deal and they absolutely make this dish! Or, if you really have to make a substitution, try another type of strong flavored olive. What I’m basically saying is just don’t use the generic, flavorless, and mushy black olives that plague our American grocery shelves. Can you tell I’m not a fan? Leave those for the kiddy finger puppets (I know you’ve all done it!) and use real olives for real food.
Top this chicken off with a little dill into the breadcrumb coating, and yum.
I’m thinking another great way to play this up would be to make an accompanying tzatziki if you like to smother them chickens! And if you are gonna go that far, why not throw some pita chips on the side just for fun? I love me some Greek food!
Stuffed Greek Chicken
- 4 inch chicken breast fillets pounded to 1/4 thickness
For the Filling:
- 1/2 cup crumbled Feta cheese packed
- 1 roasted red bell pepper diced
- 8 Kalamata olives diced
- 1/2 teaspoon lemon juice
- 1 tablespoon olive oil
- salt and pepper to taste
For the Coating:
- 12 toothpicks
- 1 egg optional, beaten
- 1/2 cup breadcrumbs or panko Japanese bread crumbs, or more as needed, to coat
- 1/2 teaspoon dried dill optional
Preheat oven to 350 degrees.
Pound chicken fillets out to approximately 1/4 inch thickness.
Combine all ingredients for filling and mix until evenly distributed.
Take each chicken fillet and stuff with approximately 1/4 of the filling. Fold both edges of the chicken fillet into center, overlapping one over the other. Set in place with 3 toothpicks.
Combine breadcrumbs and dried dill, and mix until evenly distributed.
Dip each chicken fillet into beaten egg mixture, and then roll in breadcrumbs to coat. Be careful to make sure filling does not spill out.
Place chicken in lightly oiled pan (a bread pan or small square pan will do). Top with any leftover filling.
Cook for 20-25 minutes, or until chicken is cooked through.
Turn on the broiler for 3-5 minutes until the tops are golden brown. (Watch carefully - it can burn quickly if you're not paying attention!)
Recipe NotesChange it Up:
Substitute another type of strong-flavored olive for the Kalamata.
Substitute panko for the breadcrumbs.
If you really don't have time for the egg coating, you can skip it. You can still roll in the breadcrumbs. You just won't get as thick of a coat of breadcrumbs on the chicken. Or, you can also just sprinkle the breadcrumbs on top of the chicken in the pan for 1/2 coated version.
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