Greek-Stuffed Chicken

You know those get-to-know you questions about deserted islands?  Something along the lines of:  if you were trapped on a deserted island, and can have only three things with you, what would they be?  Does anyone actually have a good answer for this question? I love the boob of the group who takes it too seriously, like Dwight from The Office.

Pragmatic, but not really the point of the exercise.  The purpose of this question, I think, is to get to the (materialistic) heart of people.  What three inanimate objects are you most attached to?  would be better phrasing.  First, if this person does NOT say their smartphone, you just found a liar (see my last post).  Second, of course, would have to be a charger for that smartphone.

But… how would you plug it in?

So the uniqueness lies in the third item.  Your personality rests in one small, significant piece of your entire life.  Crazy, huh?  So, is it a book?  Ipod?  A guitar?  A cooking utensil?  A gun, so you don’t have to deal with my questions anymore?

I would need to bring a very large notebook with me.  If I don’t get crazy thoughts (like this) out, recipes that I want to explore jotted down, feelings expressed and there’s no one to talk to, I WILL lose what little of my mind I have left.

Like this one recipe here, Greek Stuffed Chicken.  That sounds a little weird, like I stuffed a person into a chicken?  I don’t know.  Anyway, I had a craving for Greek food:  the olives, feta, sun-dried tomato goodness of the goddesses.  And with all of the amazing things you can do with chicken, why not?  I made it with a side of feta and sun-dried tomato quinoa.  Heaven 🙂

Greek-Stuffed Chicken

  • Servings: 4
  • Difficulty: easy
  • Print


  • Cutting board and knife
  • Measuring spoons
  • Spoon
  • toothpicks
  • Medium/large non-stick skillet
  • Oven-proof baking dish
  • Spatula or tongs


  • 2 lbs boneless, skinless chicken breasts, trimmed
  • 1/4 c feta cheese
  • 2 T sun-dried tomatoes in oil
  • 1 T chopped garlic
  • 2-3 T parmesan cheese
  • salt and pepper
  • olive oil for cooking


  1. Combine the feta cheese, sun-dried tomatoes, and garlic in a bowl.  photo 1
  2. Arrange your chicken breasts on a cutting board.   photo 2
  3. Take a heaping spoonful of the feta mixture, and place in the middle of the chicken.  Be sure not to overstuff!  photo 3
  4. Fold the ends of the chicken over, and secure with toothpicks.  Be sure you seal all edges, so that the stuffing will not come out.  photo 4
    1. NOTE:  it is easier if you have a thick cut, and and slice a pocket about half way through.  I was working with thinly-sliced cutlets, so I improvised 🙂
    2. NOTE:  the more uniform your toothpicks are (meaning pointing the same way, NOT like I have them, all haphazardly sticking every which way), the easier it will be to brown your chicken on all sides.
  5.  Pour about a tablespoon of olive oil in a non-stick skillet.  Sprinkle each chicken breast with salt, pepper, and parmesan cheese on all sides.  Preheat the oven to 350 degrees.  photo 5
  6. Place your chicken into the skillet to brown on each side, about 4 minutes per side.  (If you cannot get to a “tricky” side because of your toothpicks, don’t sweat it!). photo 3  skillet to baking dishphoto 1
  7.  Using tongs, carefully transfer your chicken to a baking dish, and finish cooking in the oven.  The chicken will be done when an instant-read thermometer indicates 180 degrees (be sure you are sticking the thermometer into the meat, not the filling!), and when the juices run clear and the meat is no longer pink.
  8. Transfer to a plate or clean cutting board to cool.  Gently remove the toothpicks.  I recommend serving in slices, for a neat presentation.
  9. Enjoy!      photo 2

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