Mediterranean Stuffed Chicken Breasts Recipe (2024)

This is a very easy and quick recipe. I added some red pepper, because we like stuff a bit spicy. I think I should have stuffed the chicken breast more. The stuffing mixture is very tasty. I think maybe wrapping in a piece of bacon or pancetta could be interesting. My husband (doesn't like chicken) suggested to flatten the chicken and spread with mixture then roll it up. Might try that, but for quick and easy go with the stuffed.

So I cheated a little and purchased fire-roasted red peppers in a jar instead of making my own. I also seasoned the breasts before grilling with salt and pepper and finished them off with a sprinkle of dried oregano just before serving. We had these with roasted red pepper risotto (Archer Farms) and caesar salads. The family loved the meal.

Great recipe and easy to assemble.

really great recipe!!

I marinated the chicken for about an hour in bottled greek dressing and flattened the breasts and used about 1/4 cup filling in each. Then I browned on both sides, covered and reduced heat to low while I cooked my sides. I used bottled roasted red peppers and it turned out delicious. I served with Mediterranean Couscous and creamed spinach. I had some left over filling so I heated it and spooned it over the chicken. The chicken turned out very moist. Husband love it!

Kind of bland.

very good! i used three 9 oz breasts, with the listed measured ingredients for stuffing. had black olives instead of kalamata. pounded the bigger end of the chicken to flatten evenly. each breast used about 3.5 T of mix. i think i will make a bit extra next time. used the tips from previous reviewers, and also browned on range top then convection roasted for about 23 min. added lemon juice when roasting. served with parmesan cottage potatoes (BHG) and roasted asparagus. when red bell peppers are on sale, i roast, cut in strips, and bag in 2 oz increments and freeze. nice to have on hand for recipes.

Easy and good.

Very easy to make for a dish that looks complicated! My whole family loved it. It wasn't the absolute best I've ever had, but then again food always tastes better when someone else cooks it for you - just wasn't as deeply flavorful as I would have liked. Still very delicious.

Nice flavor. Substituted peppercinis for the olives

Another great way to grill chicken! We do not care for olives so I left them out. Very easy and great for a quick dinner. I served the chicken with grilled zucchini with bread crumbs and parm from the Sept 2011 CL issue. Will make again!

Very good and easy to make when short of time. I did not have all the right ingredients like I thought I did. I subsituted fresh basil with dried and used green bell pepper instead of red. I also did not want to wait to peel the pepper so it was all included in the stuffing. I really could not tell the difference. All in all I will make this again.

This was extremely flavorful!! I loved it and will definitely be making it again!! I did soak the chicken in a milk and water mixture ahead of time though so it would be more tender :)

Great flavor and the chicken was very moist. I served with sauteed green beans and garlic bread. Had a little of the stuffing left, I added it to the green beens while sauting them.

LOL...my family doesn't like red peppers OR feta...but they LOVED this! Guess what they don't know, won't hurt them.

DELICIOUS! My fiance is very health conscious, and he loved this meal... Me too!! I also tried the stuffing in lean porkchops, which was even better. I prepared them on the skillet with a little olive oil. He said it was his favorite meal that I've ever made him! :) HIGHLY recommend for the health conscious.

Used the mini-chop for the stuffing and made four portions rather than eight. Couldn't grill last night so quickly browned the chicken on stovetop, then put the skillet in 350 oven for 20 minutes to finish. Very moist & tender.

So easy and so yummy too! I served in with couscous and steamed green beans.

I split the chicken breasts and flattened them out a bit with a meat pounder before stuffing (so they would cook faster in a pan). I also let them marinate a bit in some red wine vinegar while I made the stuffing. I sautéed these in a cast iron pan instead of grilling. This made a great, healthy, high-protein meal, served with quinoa and vegetables.

Like previous reviewer, I just did this on the stovetop as well; after browning well on both sides, put a lid on it and turned down to low while I prepared the sides: cous cous and a salad. Since I had cut recipe down to serve just the 2 of us, I had a little of the "stuffing" left over and mixed that with the cous cous and over the top of the chicken when plating. Also had a little pan juice from the condensation etc and poured that over cous cous before the chicken went on top. Very good and pretty easy, but could easily be made in to guest worthy dinner party fare.

I made this last night and it was soooooo good. Granted, I didn't follow the recipe's measurement but the concept is delicious. I did roasted my peppers in the oven, used fresh basil, olives, and some really good feta. I just mixed it together until I thought the consistency was good - nice and cheesy with a good mix of the other stuff. I sprinkled some fresh cracked black pepper in it. For the chicken, I sauteed in a pan with some olive oil with black pepper, salt, and a Garlic and Herb seasonings. Served with couscous and mixed squash with a Mediterranean seasonings it was the perfect meal. Make modifications and it will be WINNER!

this recipe needs help. It was very dry when prepared as directed. The stuffing was good, but like others have stated it needed something to provide moisture and flavor to the chicken.

To make this easier, I would just buy the roasted red peppers in a jar, then throw everything in a minichopper to blend. My cooking times were about 10 minutes longer (about 5 ea side). I served it with green beans. My hubs said it needed more cheese.

I followed this recipe exactly and served alongside sundried tomato couscous and green beans. The dish was simple to make and went over well with my household. I thought roasting the red pepper myself was worth it (texture was better than the bottled kind). I will make these again.

this was really good. my chicken breasts were too small to stuff so i used it as a salsa. i did marinate the chicken in some 'greek seasoning' and olive oil as well. otherwise, made as written and i'm putting it in my recipe file so i don't forget it! VERY quick, easy and delicious....of course, feta makes everything taste good!

Delicious! I increased the quantities of olives, basil and cheese because I like more filling. I followed a previous reviewer's advice and marinated the chicken in Italian dressing (while peppers roasted). I cooked them on the George Foreman grill. I made half tonight and froze the other stuffed chicken breasts for another dinner. Served as a simple Monday night dinner with Stove Top stuffing and corn.

Great recipe. Made as directed, except I had to bake it. I believe it would be better grilled, but I really think it would benefit from a marinade or brushing of italian dressing before grilling as the chicken was a little bland. Stuffing is fabulous, fancy enough for company. Served with green beans and mashed potatoes. Will make again!