Description
This Feta Stuffed Chicken Breasts recipe combines juicy, marinated chicken breasts stuffed with a flavorful mixture of feta cheese, mayonnaise, kalamata olives, and herbs. The chicken is first marinated, then browned in a skillet for a crispy golden exterior before finishing in the oven to ensure juicy, tender meat and a melty, savory filling. Perfect for an impressive yet easy weeknight or weekend dinner.
Ingredients
For the Chicken and Marinade
- 2 pounds chicken breasts (4 large)
- Salt and pepper, to taste
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1 tablespoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
For the Feta Filling
- 6 oz feta cheese, crumbled
- 3 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- 1 teaspoon dried oregano
- ⅓ cup kalamata olives (2 oz), coarsely chopped
Instructions
- Prepare the Chicken Breasts: Trim the chicken breasts to remove any excess fat. Using a sharp knife, cut a pocket into each chicken breast by slicing about three-quarters of the way through, being careful not to cut all the way through to prevent filling leakage.
- Marinate the Chicken: In a medium bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, dried oregano, paprika, onion powder, minced garlic, sea salt, and pepper. Place the chicken breasts in a glass container or a sealed plastic bag within a container. Pour the marinade over the chicken and turn to coat thoroughly. Marinate in the refrigerator for 1 to 3 hours or at room temperature for 30 to 60 minutes for optimum flavor.
- Make the Feta Filling: Near the end of the marinating time, combine the crumbled feta cheese, mayonnaise, garlic powder, onion powder, sea salt, and dried oregano in a medium bowl. Gently fold in the coarsely chopped kalamata olives, mixing until well incorporated.
- Stuff the Chicken Breasts: Preheat the oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish and set aside. Remove the chicken breasts from the marinade, shaking off excess liquid. Stuff each chicken breast pocket with a quarter of the feta filling. Secure the opening with a toothpick to keep the filling inside. Lightly season both sides of the breasts with salt and pepper.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add the stuffed chicken breasts and cook for 4 to 5 minutes on each side until golden brown and crisp on the outside.
- Bake the Chicken: Transfer the browned chicken breasts to the prepared baking dish, arranging them evenly without overlapping. Bake in the preheated oven for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
- Serve: Remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and the filling to set slightly for a delicious, juicy bite.
Notes
- Do not cut the chicken breast all the way through to avoid filling leakage during cooking.
- Marinating the chicken for longer (up to 3 hours) will enhance flavor and tenderness.
- May substitute mayonnaise with Greek yogurt for a lighter filling.
- To prevent toothpicks from burning in the oven, ensure they do not protrude from the chicken pockets.
- Letting the chicken rest after baking helps keep the juices inside, making the meat tender and juicy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
