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Greek Stuffed Chicken Breasts - Dump and Go Dinner

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Greek Stuffed Chicken Breasts - Dump and Go Dinner

Kaari
The Cook
4 Servings
16 Ingredients
5 Comments

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
16 Ingredients
5 Comments

Ingredients

  • 2 pounds Chicken, Boneless Breasts
  • ¾ cups Feta Cheese #1
  • ½ cups chop Spinach, Baby
  • ⅓ cups Sun-Dried Tomatoes, Julienne
  • ¼ cups chop Kalamata Olives, Whole, Canned
  • ½ teaspoons mince Garlic, Cloves
  • 2 tablespoons Olive Oil #1
  • 1 teaspoon chop Rosemary, Fresh
  • 2 teaspoons Red Wine Vinegar
  • ½ teaspoons Onion Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Oregano, Dried
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
Serving Day Ingredients
  • 2 teaspoons Olive Oil #2
  • ¾ cups Feta Cheese #2

Containers

Supplies

  • Cooking Sprays
  • Foils
  • Plastic Wraps
  • Toothpicks
  • Baking Pan, 9x13s
  • Labels
  • Wax Papers

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

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5 Comments

Join the discussion
    1. Brittany, the least hands on way to thaw them is for 24-48 hours in the fridge. You can also use cold water or microwave to thaw the day of. This post has some useful info on various thawing methods and how to cook from frozen if you need to: https://onceamonthmeals.com/bl

    1. Hi Michele, This recipe does not indicate that you use oil or water packed, so you can use which kind of you like best! You can find julienne sun-dried tomatoes in the store and most are oil packed. Hope this helps.

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