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Greek Stuffed Chicken Breasts - Dump and Go Dinner

These Greek Stuffed Chicken Breasts are packed with tangy feta cheese, salty kalamata olives, and sweet sun-dried tomatoes. Each is drizzled with Mediterranean herbs and olive oil and baked to perfection, and then smothered in more melted feta.
4 Servings Recipe By

Ingredients

  • 2 pounds Chicken, Boneless Breasts
  • 3/4 cups Feta Cheese #1
  • 1/2 cups chop Spinach, Baby
  • 1/3 cups Sun-Dried Tomatoes, Julienne
  • 1/4 cups chop Kalamata Olives, Whole, Canned
  • 1/2 teaspoons mince Garlic, Cloves
  • 2 tablespoons Olive Oil #1
  • 1 teaspoon chop Rosemary, Fresh
  • 2 teaspoons Red Wine Vinegar
  • 1/2 teaspoons Onion Powder
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Oregano, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Serving Day Ingredients

  • 2 teaspoons Olive Oil #2
  • 3/4 cups Feta Cheese #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed breast
  • 641 Calories
  • 40g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 196mg Cholesterol
  • 717mg Sodium
  • 13g Total Carb
  • 4g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 60g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease a 9x13 glass baking dish.
  2. Cut a deep slit into the long side of each chicken breast, creating a pocket, taking care not to cut all the way through.
  3. In a mixing bowl, create the filling by gently stirring together the feta cheese #1, fresh chopped spinach, sundried tomatoes, kalamata olives, minced garlic, olive oil #1, rosemary, and red wine vinegar.
  4. Divide the filling among chicken breast and close the opening of the pocket with a few toothpicks. Place stuffed chicken breasts into baking dish.
  5. In a dish, stir together the onion powder, garlic powder, oregano, salt and pepper.
  6. Rub a small amount of this mixture onto the top of each chicken breast.
  7. Drizzle each piece of chicken with olive oil #2.
  8. Cover dish with foil.
  9. Bake at 350 degrees for 40 minutes.
  10. Remove foil and sprinkle each piece of chicken with feta cheese #2.
  11. Bake an additional 5 minutes until cheese is slightly melted.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut a deep slit into the long side of each chicken breast, creating a pocket, taking care not to cut all the way through.
  2. In a mixing bowl, create the filling by gently stirring together the feta cheese #1, fresh chopped spinach, sundried tomatoes, kalamata olives, minced garlic, olive oil #1, rosemary, and red wine vinegar.
  3. Divide the mixture among the chicken breasts and close the opening of the pocket with a few toothpicks. Place stuffed chicken breasts on a plate or piece of waxed paper.
  4. In a dish, stir together the onion powder, garlic powder, oregano, salt and pepper.
  5. Rub a small amount of this mixture onto the top of each chicken breast.
  6. Wrap each individual chicken breast in plastic wrap.
  7. Place chicken into indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Remove plastic wrap. Place stuffed chicken breasts into a greased 9x13 baking dish, leaving toothpicks in place.
  3. Drizzle chicken with olive oil #2.
  4. Cover dish with foil.
  5. Bake at 350 degrees for 40 minutes.
  6. Remove foil and sprinkle each piece of chicken with feta cheese #2.
  7. Bake an additional 5 minutes until cheese is slightly melted.

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