Greek Stuffed Chicken Breast with Lemon Sauce: A Mediterranean Delight

Embark on a culinary journey to the sunny shores of Greece with this exquisite recipe for Greek Stuffed Chicken Breast with Lemon Sauce. This dish is a celebration of fresh, vibrant Mediterranean flavors, combining tender chicken breasts with a savory filling of spinach, feta cheese, sun-dried tomatoes, and herbs, all bathed in a luscious lemon sauce. It’s a dish that’s both elegant enough for a special occasion and simple enough for a weeknight dinner. Get ready to tantalize your taste buds with this Greek-inspired masterpiece!

## Why You’ll Love This Recipe

* **Flavor Explosion:** The combination of salty feta, tangy sun-dried tomatoes, earthy spinach, and bright lemon creates a symphony of flavors that will leave you wanting more.
* **Healthy and Nutritious:** Packed with protein, vitamins, and minerals, this dish is a delicious and wholesome way to nourish your body.
* **Impressive and Easy:** Despite its sophisticated taste, this recipe is surprisingly easy to make, making it perfect for both novice and experienced cooks.
* **Versatile:** Serve it with a variety of sides, such as roasted vegetables, rice pilaf, or a Greek salad, for a complete and satisfying meal.
* **Customizable:** Feel free to adjust the filling and sauce ingredients to suit your preferences. Add Kalamata olives, artichoke hearts, or different herbs to create your own unique variation.

## Ingredients

### For the Chicken:

* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano

### For the Filling:

* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 5 ounces fresh spinach, chopped
* 1/2 cup crumbled feta cheese
* 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh dill
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper

### For the Lemon Sauce:

* 1 tablespoon olive oil
* 1 tablespoon all-purpose flour
* 1 cup chicken broth
* 1/4 cup lemon juice, freshly squeezed
* 1 tablespoon butter
* 1/2 teaspoon lemon zest
* 1/4 teaspoon dried oregano
* Salt and pepper to taste

## Equipment

* Large skillet
* Small saucepan
* Cutting board
* Chef’s knife
* Mixing bowl
* Meat mallet (optional)
* Toothpicks or kitchen twine

## Instructions

### Preparing the Chicken:

1. **Pound the Chicken (Optional):** Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This will help them cook evenly and make them easier to stuff. If you don’t have a meat mallet, you can skip this step, but the cooking time might be slightly longer.
2. **Season the Chicken:** In a small bowl, combine the olive oil, salt, pepper, garlic powder, and dried oregano. Rub this mixture all over the chicken breasts.
3. **Cut a Pocket:** Using a sharp knife, carefully cut a pocket horizontally into the side of each chicken breast, being careful not to cut all the way through. The pocket should be large enough to hold the filling.

### Making the Filling:

1. **Sauté the Onion and Garlic:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. **Add the Spinach:** Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally to ensure even cooking. If there is excess moisture in the pan, drain it off.
3. **Combine the Filling Ingredients:** Remove the skillet from the heat and transfer the spinach mixture to a mixing bowl. Add the crumbled feta cheese, chopped sun-dried tomatoes, chopped fresh parsley, chopped fresh dill, salt, and pepper. Mix well to combine.

### Stuffing the Chicken:

1. **Fill the Chicken Breasts:** Carefully spoon the spinach and feta filling into the pocket of each chicken breast, distributing it evenly. Don’t overstuff the chicken, as this can cause it to burst during cooking.
2. **Secure the Chicken:** Use toothpicks or kitchen twine to close the opening of each chicken breast. This will help keep the filling inside during cooking.

### Making the Lemon Sauce:

1. **Make a Roux:** In a small saucepan, heat the olive oil over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes, until the mixture is smooth and lightly golden. This is called a roux and it will thicken the sauce. Be careful not to burn the flour.
2. **Add the Chicken Broth:** Gradually whisk in the chicken broth, ensuring that there are no lumps. Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
3. **Add the Lemon Juice and Flavorings:** Remove the saucepan from the heat and stir in the lemon juice, butter, lemon zest, and dried oregano. Season with salt and pepper to taste. Stir until the butter is melted and the sauce is smooth and creamy.

### Cooking the Chicken:

1. **Sear the Chicken (Optional):** For added flavor and a golden-brown crust, you can sear the stuffed chicken breasts in a skillet before baking. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts on both sides for 2-3 minutes per side, until lightly browned. This step is optional, but it will enhance the flavor and appearance of the dish.
2. **Bake the Chicken:** Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If you didn’t sear the chicken, you can simply place the stuffed chicken breasts in a baking dish and bake them directly.
3. **Rest the Chicken:** Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful chicken breast.

### Serving:

1. **Remove Toothpicks or Twine:** Before serving, carefully remove the toothpicks or kitchen twine from the chicken breasts.
2. **Serve with Lemon Sauce:** Spoon the lemon sauce over the chicken breasts and serve immediately.
3. **Garnish (Optional):** Garnish with fresh parsley or dill, and a lemon wedge for an extra touch of elegance.

## Tips and Variations

* **Use Different Cheese:** If you’re not a fan of feta cheese, you can substitute it with goat cheese, ricotta cheese, or mozzarella cheese.
* **Add Olives:** For a more authentic Greek flavor, add Kalamata olives, chopped, to the filling.
* **Include Artichoke Hearts:** Chopped artichoke hearts add a delicious tangy flavor and texture to the filling.
* **Try Different Herbs:** Experiment with different herbs, such as basil, rosemary, or thyme, to customize the flavor of the filling.
* **Make it Spicy:** Add a pinch of red pepper flakes to the filling or sauce for a touch of heat.
* **Grill the Chicken:** For a smoky flavor, grill the stuffed chicken breasts over medium heat until cooked through.
* **Use Chicken Thighs:** You can also use boneless, skinless chicken thighs instead of chicken breasts. They will require a slightly longer cooking time.
* **Make it Ahead:** You can prepare the filling and stuff the chicken breasts ahead of time. Store them in the refrigerator until ready to bake.

## Serving Suggestions

This Greek Stuffed Chicken Breast with Lemon Sauce is a versatile dish that pairs well with a variety of sides. Here are a few suggestions:

* **Roasted Vegetables:** Serve with roasted vegetables, such as asparagus, broccoli, carrots, or bell peppers.
* **Rice Pilaf:** A classic rice pilaf is a perfect accompaniment to this dish.
* **Greek Salad:** A refreshing Greek salad with tomatoes, cucumbers, onions, olives, and feta cheese is a great way to complete the meal.
* **Lemon Potatoes:** Roasted lemon potatoes are a delicious and flavorful side dish that complements the lemon sauce beautifully.
* **Couscous:** Fluffy couscous is a light and healthy side dish that absorbs the lemon sauce perfectly.
* **Quinoa:** For a gluten-free option, serve with quinoa, which is a protein-rich and nutritious grain.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious lemon sauce.

## Nutritional Information (approximate per serving)

* Calories: 350-450
* Protein: 40-50g
* Fat: 15-25g
* Carbohydrates: 10-15g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Storage Instructions

* **Refrigerate:** Store leftover Greek Stuffed Chicken Breast in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the chicken in the oven at 350°F (175°C) until heated through, or in the microwave. Add a little bit of chicken broth or lemon sauce to prevent it from drying out.
* **Freeze:** You can freeze the stuffed chicken breasts before or after cooking. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before cooking or reheating.

## Conclusion

This Greek Stuffed Chicken Breast with Lemon Sauce is a truly exceptional dish that is sure to impress. With its vibrant flavors, healthy ingredients, and relatively simple preparation, it’s a recipe that you’ll want to make again and again. So, gather your ingredients, put on some Greek music, and get ready to create a culinary masterpiece that will transport you to the Mediterranean!

Enjoy! And don’t forget to share your creations and variations in the comments below!