With a filling of chopped spinach, tomatoes, and feta these Easy Baked Chicken Breasts Stuffed with Greek Salsa will be a new favorite on your dinner table. They only take about 5 minutes to prep so they are easy enough for a weeknight and fancy enough for a dinner party.
Easy Baked Chicken Breasts Stuffed with Greek Salsa – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
Chicken breasts. Am I the only one who thinks this inexpensive staple can get rather boring? I bet not. But these are still a mainstay in our family dinners. I just try to dress them up. A lot.
I go from chicken casseroles to chicken tacos, to grilled chicken and chicken caesar salad, and back again. With some vegetables, a variety of cheeses, or a lot of bacon you can make each and every chicken dinner different. I’ve even stuffed mushrooms with shredded chicken and put cooked chicken on pizza before.
Chicken is also one of the one foods all my children eat happily. My middle daughter prefers it breaded or in the shape of a dinosaur but is starting to expand to having chicken sandwiches and chicken on a salad.
How to Stuff Chicken Breasts
If you’ve never stuffed chicken breasts before you’ll be amazed at how easy it is. There are methods that involve thinly pounding the chicken but I prefer the flap method. Simply cut through the chicken breasts most of the way so you can flip it open, like a sub roll.
If you’d prefer to pound the chicken I have more information on how to do that in my Spinach Stuffed Chicken Breasts post. That recipe I tend to make with a friend during a cooking day. Why? Because my dear friend Daria will pound all the chicken. When it’s just me with my tribe of children around I go easy and butterfly the chicken breasts instead.
How to Butterfly a Chicken Breast for Stuffing
I place the chicken breast on a cutting board. Put my hand flat on top and carefully slice through it horizontally with the knife flat. I slice through the thin side first leaving the thicker side slightly attached.
Next, I flip the top over and fill the chicken breast with the stuffing.
Flip it closed and proceed to stuff all the other chicken breasts. It is SO easy to stuff chicken breasts. I promise.
An alternative way to stuff chicken breasts, that will also work with this recipe, is the Hasselback method. For Hasselback chicken, you slice slits in the top and stuff the filling down into the slits. You can see an example here on my Hasselback Chicken Recipe which has a zucchini, bacon, cheese filling.
Greek Salsa
For this Easy Baked Chicken Breast Recipe, I used a vegetable based stuffing of onions, garlic, spinach, and tomatoes. A little feta cheese gives a rich saltiness to the filling. This is my Greek salsa. It is also delicious on its own as a side dish. I make pitas out of fathead dough and use those to scoop it up.
If you are dairy free you can make this recipe just by leaving out the feta. I would increase the salt in the filling by an additional 1/2 to 1 teaspoon to make up for the lack of salty cheese.
What to serve with Baked Chicken Breasts
I kept dinner simple and served these with some broccoli I roasted while the chicken was cooking. To roast broccoli, I toss florets with some avocado oil and salt and put them on a large baking sheet. I bake them until they are tender with some browned crispy edges. Those crispy edges are the best part!
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Ingredients
- 3 lb chicken breasts sliced in half widthwise
- 1/2 small red onion peeled
- 4 cloves garlic
- 1 cup fresh spinach
- 1/2 cup tomatoes
- 1/2 cup feta cheese
- 1 tsp salt divided
- 1 tbsp olive oil
Instructions
- Preheat oven to 400.
- In a food processor finely chop the garlic. Add the spinach, tomatoes, feta, and 1/2 tsp salt and pulse until chopped.
- Divide the filling between the sliced chicken breasts. Drizzle with the olive oil and sprinkle with the remaining salt. Bake for 35 minutes or until the chicken breasts have reached an internal temperature of 160.
Nutrition
April says
This was super easy to make, and that salsa was to die for!
Nellie Tracy says
This makes the best dinner for families! Love this recipe!