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Greek-Style Stuffed Chicken Breast | In 25 Minutes
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25 min
Quick
Knuspr-Küche
Zarte Hähnchenbrustfilets gefüllt mit würzigem Feta, sonnengetrockneten Tomaten, frischem Babyspinat und feinem Oregano. In nur 25 Minuten saftig in der Pfanne gebraten – ein schnelles, mediterranes Low-Carb-Highlight für den Feierabend!
Ingredients
Preparation method
Preparation & Stuffing
Pat the chicken breast fillets dry and use a sharp knife to cut a deep pocket into the side of each, without cutting all the way through the meat.
Crumble the feta with a fork. Finely chop the sun-dried tomatoes and baby spinach. Peel and finely grate the garlic cloves. Mix the feta, tomatoes, spinach, garlic, and half of the dried oregano in a bowl.
Distribute the filling evenly into the pockets of the chicken breasts and secure the openings with toothpicks if necessary. Season the outside of the chicken breasts with salt, black pepper, and the remaining oregano.
Chef's tip
For an even richer flavor, you can add 1 tbsp of the flavorful oil from the jar of sun-dried tomatoes directly into the skillet for frying.
Fresh tzatziki or a crisp Greek salad goes wonderfully with this dish.
Nutritional values
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