Chicken Breasts Stuffed with Cream Cheese and Mixed Olives
Recipe: #8969
April 12, 2013
Categories: Chicken, Cheese, Greek, Birthday, Fathers Day Sunday Dinner, Marinate, Oven Bake, Processed Cheese, Cream Cheese, Boneless Pieces, Chicken Dinner, more
"These are so easy to prepare, and it tastes delicious. Perfect for a weeknight or Sunday dinner; or entertaining. Prep time does not include marinating time. This is great served with a side of sauteed spinach."
Ingredients
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (74 g)
- Calories 170.2
- Total Fat - 10.5 g
- Saturated Fat - 4.7 g
- Cholesterol - 87.9 mg
- Sodium - 585 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.5 g
- Protein - 15 g
- Calcium - 331.4 mg
- Iron - 1.3 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Chicken ... First, you can cut your own pocket in the chicken breast; or, you can ask your butcher to do it. Press the chicken down flat on the cutting board; and with a sharp knife, cut a pocket in the side, not going all the way through, but large enough to stuff. My butcher at my local grocery store is more than happy to do it.
Step 2
Filling ... Add the cream cheese, olives, scallions, red pepper flakes and dried oregano to a small bowl, and mix well.
Step 3
Marinade ... Grate the garlic in a small dish; then, add the olive oil, Italian seasoning, salt, and pepper; and, mix to make a paste.
Step 4
Stuffing the Chicken ... Stuff you chicken breasts with the filling and secure with a a couple of toothpicks. Then rub the marinade paste over the entire chicken breast (both sides). At this point, I like to add them to a small baking dish, lined with parchment paper (for easy clean up); covered with plastic wrap, and refrigerate to allow the marinade work. I prefer to make them early in the day, then bake that night; but, even 1 hour will give you a nice flavor.
Step 5
Bake ... Make sure to take your chicken out of the refrigerator a good 20-30 minutes before baking. You never want to be baking with a cold protein; especially one that is stuffed. Top each chicken breast with 1/2 tablespoon of the panko bread crumbs, and 1 tablespoon Feta cheese. Bake on the middle shelf at 350 degrees for 30-35 minutes until golden brown. You can use a thermometer if you are not sure. Internal temperature should be 160 when you take them out.
Step 6
Serve and ENJOY! I like to serve with a lemon wedge, so each person can squeeze one over the top - but it isn't necessary. Sauteed spinach makes for a great side dish.
Tips
No special items needed.