Greek Recipe | Greek Cream Cheese-Stuffed Chicken

A delicious creamy blend of Greek flavors rolled up in chicken. I just threw this together last night and it turned out amazing. I made 3 chicken breasts and still have a huge bowl of filling. I am going to try to make several other dishes with it. Tonight - stuffed burgers. Tomorrow - filling on rye bread topped with shrimp or cucumber as an appetizer. It might also be delicious with lamb, fish, or in a pita wrap with lettuce. Experiment with this filling because it is delicious all on its own. Serve with Greek salad or side dish of choice.

Ingredients

• 6 skinless, boneless chicken breast halves, or more to taste
• 1 (8 ounce) container whipped cream cheese
• ¾ cup crumbled feta cheese
• 1 tomato, diced
• 1 (6 ounce) can chopped black olives
• ¼ onion, chopped
• ¼ cup chopped fresh spinach

Cooking Directions

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
3. Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
4. Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

• calories355.7
• carbohydrateContent6.6 g
• cholesterolContent128.2 mg
• fatContent23.2 g
• fiberContent1.3 g
• proteinContent30.4 g
• saturatedFatContent12.1 g
• sodiumContent817.9 mg
• sugarContent4 g