Big Fat Greek Stuffed Chicken

August 10th, 2009 | Posted in Juicy Chicken Recipes | 1 Comment »
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Recipe: Big Fat Greek Stuffed Chicken

Summary: I made this for the first time at the beach and it was a hit, so I tried it at home. This is a really tasty way to spice up a chicken breast. Unfortunately, I don’t have all the proportions for this one, but as long as you’re close, I’m sure it will be amazing.


  • 4 chicken breasts
  • olive oil
  • white wine
  • crumbled feta cheese (one container, about 4 oz)
  • kalamata olives (preferably pitted and/or chopped, about 10 olives)
  • minced garlic
  • Cavender’s greek seasoning
  • salt
  • pepper


  1. Use a mallet and pound out the chicken a little so that it’s not too thick (about 3/4” total). Use a really sharp knife and slice a pocket down the side, try to make it as big as possible without going through the other side. Rub down the outside of the chicken with olive oil and a little salt and pepper.
  2. Mix together in a bowl the olive oil (about 2 tbsp), feta cheese (whole container), white wine (about 1 tbsp), garlic (about 1 tbsp), Cavender’s greek seasoning (about 1 tsp),and chopped kalamata olives with a little salt and pepper. The consistency should be a little thick and all the feta should be crushed up. Then, stuff the mixture into the chicken breast pockets with a spoon.

Meal type: supper

Culinary tradition: USA (Traditional)

Copyright © 2009 GrillMaster Flash.

  • Marjan says:

    I love Ruth’s comment plauictarrly because a lot of people turn their nose up at Greek food. Like Chinese, people don’t realize that in the U.S. they are getting an Americanized version that is MUCH BETTER in its native land. Unless you’re lucky like us and have a savvy Chef (French trained) from Greece who’s restaurant serves the real thing.I know we’ll love this dish. Thanks.

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