Mediterranean Stuffed Chicken





20 min


30 min



  • 4 medium Boneless skinless chicken breasts
  • 1/2 cup Sundried tomatoes (drained and chopped_
  • 1/2 cup Frozen spinach (thawed, drained and chopped)
  • 1/2 cup Feta (crumbled)
  • 4 tbsp Olive oil
  • 1 tsp Italian seasoning
  • 1 cup Flour

Preheat oven to 425

Pound the chicken with a meat tenderizer until it is 1/2″ thick.

Evenly split the sundried tomatoes, spinach and feta and place in the centre of each flattened chicken breasts.

Roll each chicken breast to incapsulate the filling, use toothpicks to keep chicken sealed.

Heat olive oil in a medium skillet on medium heat.

Mix the flour and italian seasoning in a shallow dish.

Roll the chicken in the flour mixture to coat and place in the skillet. Cook chicken on all sides until lightly golden.

Transfer the chicken to a baking dish and cook for 20 minutes or until the chicken is cooked through.

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