Everyday Cooking Adventures' Mediterranean Stuffed Chicken Breasts

Whenever I buy chicken breasts, take them out of their butcher paper or plastic container and gasp when I see they are thicker than a sandwich, I go for a stuffed chicken recipe. I will pound them down as the directions below entail and stuff them up. I’ve changed it up a bit over time by adding spinach or fresh chopped garlic inside as well.

Butterflied chicken breasts ©EverydayCookingAdventures 2013

You can use skin-on chicken breasts and skip the sauce topping so they just crisp up or use boneless-skinless chicken breasts and top them with your favorite pasta sauce, also a great way to use up leftover sauce in your fridge! Use your imagination and enjoy these hard to beat stuffed chicken breasts. Tonight, I served them with my simple Baked Potato Rounds (click the link for that recipe). Here’s my Mediterranean stuffed chicken:

Right side shows the stuffing and left side shows ready for baking ©EverydayCookingAdventures 2013

Mediterranean Stuffed Chicken Breasts ©EverydayCookingAdventures 2013

Mediterranean Stuffed Chicken Breasts

By: Everyday Cooking Adventures, 2013

Serves: 2

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 chicken breasts (boneless/skinless OR skin-on)
1/4 cup crumbled feta cheese
2-3 tbsp capers, drained
1/2 cup tomato or pasta sauce
salt and black pepper
1 tbsp Italian seasoning or oregano and/or parsley

Directions:

1. Preheat oven to 375ºF. If chicken breasts seem too thick, place between saran wrap and pound gently to flatten down to about 3/4″ thick.

2. Slice breasts lengthwise but not all the way through (butterflied I believe is the technical term) so they look like pita pockets. Sprinkle in the feta, capers, herbs, and salt and black pepper.

3. Close the chicken pockets and pour tomato or pasta sauce (I love using vodka sauce) over the chicken breasts so they are covered with a thin layer to keep moisture in while baking. Alternatively, you can skip the sauce and cover the baking dish tightly with foil. Also, if you use skin-on chicken breasts you can skip sauce as well but leave them uncovered and let the skin crisp up!

4. Spray cooking spray to grease the bottom of a small glass or ceramic baking dish (I use a Le Creuset rectangular baker or a glass 8″x8″ pyrex). Place chicken inside and if any cheese falls out stuff it back in. Bake in the oven for 30 minutes. Serve immediately.