Chicken Breast Stuffed with Feta Cheese and Oregano

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Name: Chicken Breast Stuffed with Feta Cheese and Oregano
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 4 Chicken breasts; 3/4 c Feta cheese crumbled; 1 t Dried oregano or to taste; Salt & pepper to taste; 1/4 c Chicken Stock; 1/2 Lemon juiced; 1 tb Butter

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INGREDIENTS

4 Chicken breasts
3/4 c Feta cheese ; crumbled
1 t Dried oregano ; or to taste
Salt & pepper ; to taste
1/4 c Chicken Stock
1/2 Lemon ; juiced
1 tb Butter

Servings

INSTRUCTIONS

1. Make stuffing by combining feta and oregano in a bowl.

2. Create pocket in the thick end of the breast, without going through the other side. Stuff cheese evenly into the pockets. Season generously with salt and pepper on both sides

3. Heat pan at medium low before adding oil, so that the oil heats right away but does not start smoking.

4. Turn heat up to medium high and sear chicken for 6 - 7 minutes per side. Do not stir or touch until nicely browned to ensure they don't stick to the pan. Turn heat down to medium heat, cover and cook for an additional 5 - 8 minutes until chicken is cooked throughout.

5. Remove chicken from pan. Add chicken stock to pan and loosen brown bits from pan to dissolve into liquid. Add juice of 1/2 a lemon to pan and simmer for a minute or two. Turn heat to low or off and swirl butter into sauce until dissolved.

Serve chicken sliced to show off stuffing, and topped with sauce.

NOTES

When searing, sear the side that you will serve facing up first, as the first side to be seared always comes out looking better.

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Chicken Breast Stuffed with Feta Cheese and Oregano

4 Chicken breasts
3/4 c Feta cheese crumbled
1 t Dried oregano or to taste
 Salt & pepper to taste
1/4 c Chicken Stock
1/2 Lemon juiced
1 tb Butter

1.  Make stuffing by combining feta and oregano in a bowl.

2.  Create pocket in the thick end of the breast, without going through the other side.  Stuff cheese evenly into the pockets.  Season generously with salt and pepper on both sides

3.  Heat pan at medium low before adding oil, so that the oil heats right away but does not start smoking.

4.  Turn heat up to medium high and sear chicken for 6 - 7 minutes per side.  Do not stir or touch until nicely browned to ensure they don't stick to the pan.  Turn heat down to medium heat, cover and cook for an additional 5 - 8 minutes until chicken is cooked throughout.

5.  Remove chicken from pan.  Add chicken stock to pan and loosen brown bits from pan to dissolve into liquid.  Add juice of 1/2 a lemon to pan and simmer for a minute or two.  Turn heat to low or off and swirl butter into sauce until dissolved.

Serve chicken sliced to show off stuffing, and topped with sauce.

Add Photo See 5 more photos

Feta stuffed chicken
Mamasrunning

mrstbdickson

Chicken stuffed with oregano feta with garlic spinach and mashed red potatoes. (^-^) Very tasty.
michellecampos

devindavis-sands

Mamasrunning

corleymk

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (194g)
Recipe Makes: 4 Servings

Calories: 244
Calories from Fat: 97 (40%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.7g
Cholesterol 102mg		31 %
Sodium 493.1mg		17 %
Potassium 377.8mg		10 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3.1g
Protein 32.2g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 244

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REVIEW THIS RECIPE

REVIEWS

kelseywalther

henryb

Tasty but takes longer to cook than recipe suggests. Cheese leaks out during cooking.

beemarts

I’m giving my version 5 stars: Combine 1/2 jar of sundried tomatoes (chopped), 1 teaspoon of basil, 1 teaspoon of oregano, 2 garlic cloves (diced), and 1 tablespoon of parsley to the feta cheese for the filling. Stir to combine and then stuff in the chicken. Cook as directed in about 1/4 cup of olive oil. Then drain the oil before scraping the brown bits and adding the chicken stock. Decrease the chicken stock, and don’t add the lemon. Instead, add 1/2 cup of white or rose wine and decrease the chicken stock. If you do this, it will turn out delicious.

dinadragic

Easy, and tasty recipe. Served with steamed brocolli and cauliflower as well as rice on side. Recipe was easy to follow and great for people like me who are easing into the world of cooking.

Isis_uf

Edible, but not good. Even with adding diced red pepper, spinach, and two cloves of garlic to the sauce, the dish basically tasted like oregano. If I try anything like this again I’ll skip the oregano entirely, add garlic and sun dried tomatoes to the feta and cook the chicken less (it was dried out even using the lower range of the cook time for each step, but that might be due to a gas range).

joseroman

Great easy recipe and very tasteful

jbooshey

Excellent dish. It held together well and the sauce was a nice complement.

robtaylor010

Great and quick to prepare

katecunningham2

Fed12405

Super easy and delicious! I added a little bit of garlic powder to the stuffing and it was yummy! The sauce was a wonderful complement. I served with potato wedges (to soak up the sauce!) and a side salad. Even the kids loved it!!