The Chicken Greek Recipe

Prepare marinade

In a shallow bowl or zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake to combine.

Marinate chicken

Pound each chicken breast to an even thickness (~1/2 inch) using a meat mallet or rolling pin between plastic wrap. Place chicken in the marinade, coating thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temp if chilled.

Sauté spinach mixture

Heat 1 tbs olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 4 cups chopped baby spinach and sauté until wilted, about 2–3 minutes. Add chopped sun-dried tomatoes (1 cup), quartered artichoke hearts (1 cup) and halved kalamata olives (3 oz). Cook 1–2 minutes to heat through. Remove from heat, stir in 0.5 tsp black pepper, 0.25 tsp red pepper flakes (if using), and set filling aside to cool slightly.

Add cheeses

Once the spinach mixture is slightly cooled, stir in 8 oz fresh mozzarella (torn or diced) and 1 cup crumbled feta until combined. Taste and adjust seasoning — add a pinch more salt if needed (be cautious because feta and olives are salty). Reserve about 2 tbs of the feta to sprinkle on top after cooking.

Preheat the oven to 375°F (190°C). Lightly oil a baking dish or line with parchment.

Using a sharp knife, create a pocket in each chicken breast by slicing horizontally through the thickest side without cutting all the way through. Open the pocket and spoon approximately 1/4 of the spinach-cheese-sun-dried tomato filling into each breast, pressing gently to distribute. If breasts are very large, divide filling proportionally. Secure pockets with toothpicks if necessary.

Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. Sear stuffed chicken breasts 2–3 minutes per side until golden-brown. Transfer skillet to the preheated oven (or move breasts to the prepared baking dish) and bake 15–20 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes.

Remove toothpicks. Sprinkle reserved 2 tbs feta, 1 tsp lemon zest and 2 tbs chopped parsley over the chicken. Drizzle with 1 tsp olive oil.

Plate each chicken breast with a side of 1/2 cup tahini or 1/2 cup tzatziki (per guest) for dipping. Serve immediately.