Mediterranean Stuffed Chicken Preparation: Sun-dried tomatoes, capers, roasted artichoke hearts, and chicken from the Mediterranean region are combined with a creamy lemon sauce. They take only 30 minutes to make from beginning to end. In a single skillet, flavorful chicken that is moist and tender is cooked.
A quick and simple meal that takes only 30 minutes to prepare. For everyone’s enjoyment, keep it straightforward, healthful, and flavorful. Enjoy each piece of juicy, delicious chicken.
Mediterranean Stuffed Chicken Is the Perfect High-Protein Dinner
Why you’ll adore this recipe for chicken breast
Quick and easy: It takes 30 minutes to prepare this 30-minute recipe for Mediterranean chicken.
Healthy: This simple chicken meal is made with pure and nutritious ingredients and has the ideal amount of carbs and fat. a dish for chicken dinner that you can eat guilt-free every week. They are also ideal for people who want to prepare their meals in advance for the week.
Flavorful: This chicken meal recipe is incredibly tasty and flavorful. Full of tastes from the Mediterranean to please the palate.
INGREDIENTS TO MAKE MEDITERRANEAN STUFFED CHICKEN
- Boneless Chicken Breasts: For this dish, use thick, skinless, boneless breasts. Before seasoning them, take careful pat them dry.
- Oregano Seasoning: Salt, pepper, paprika, and oregano.
- Spinach: Spinach gives a wonderful flash of color and is a fantastic source of vitamins and minerals, both of which I enjoy.
- Greek Feta Cheese: The Greek cheese feta is manufactured from sheep’s milk. It tastes wonderful, rich, and tart.
- Red Bell Pepper: I like to use roasted peppers from jars in this recipe for simplicity and convenience.
- Basil Leaves: The addition of fresh basil gives the stuffing mixture a wonderful herby flavor.
- Olives: In any meal with a Mediterranean flair, I adore using kalamata olives. It gives great texture and saltiness.
- Garlic: For the finest flavor, use fresh garlic cloves.
- Oil: to prepare food. Although avocado or canola oil will also taste good, I prefer using olive oil for flavor.
Chop all the ingredients and mix well in the bowl and keep aside.
- Using a paring knife or kitchen sheers, cut a pocket into each chicken breast.
- Don’t forget to season the inside of the bird as well.
- Put a toothpick through each breast to hold the mixture in place.
Before baking in the oven and serving, sear the breasts on the stovetop.
TIPS TO COOK STUFFED CHICKEN
- Before applying the spice rub, pat the chicken dry. Remove any extra moisture from the chicken using paper towels. This will enable the chicken to have a gorgeous brown crisp exterior.
- Suppose you’d instead, use frozen spinach. When using frozen spinach, defrost it completely and drain out any extra moisture before using.
- Never overfill the pan. If you cook the entire batch of chicken in one skillet, it can steam rather than brown. Therefore, be careful to give each chicken breast adequate room so that it can brown properly.
- For optimal results, use an instant-read thermometer. The best temperature for cooking chicken is 165°F, which ensures that it is neither overcooked nor excessively dry.
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