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Stuffed Greek Chicken
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees.
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Pound chicken fillets out to approximately 1/4 inch thickness.
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Combine all ingredients for filling and mix until evenly distributed.
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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.
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Combine breadcrumbs and dried dill, and mix until evenly distributed.
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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.
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Place chicken in lightly oiled pan (a bread pan or small square pan will do). Top with any leftover filling.
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Cook for 20-25 minutes, or until chicken is cooked through.
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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 Notes
Change 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.