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Greek Stuffed Chicken Breasts For Two

Updated on September 8, 2017
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Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.


Super Bowl Sunday!

....OK, did that get the attention of some of you?

A few weeks ago I created something new in my kitchen. I should have written this hub right then and there, but....have not had time until today. Forgive me, and let's turn the clock back a bit, OK?

It all started with Super Bowl Sunday.

Honestly, I can't get excited about a football game. Any football game. I don't even understand football. But, that's not the point. If your team isn't playing, it's all about the ads and the half-time entertainment, right?

Well, that's the kind of Super Bowl Sunday we had planned. We were just here for the food. And food we did! One of the things we shared with our friends was a Greek Spinach Dip. The good news is that the dip was wonderful. The bad news is that there were a few last-minute cancellations and no-shows, so we had a lot of dip left over, and the pita chips I had purchased were.................well, they were broken. Crushed. (Maybe that's why they were on the discount rack).

One week later I was determined to use up the leftover dip and the broken chips (waste not, want not). The dip is mostly Greek yogurt, spinach and feta cheese--sounds like the perfect stuffing for a boneless skinless chicken breast if you ask me. And the pita chips--I just crushed them a bit more in the food processor and made crumbs for coating those chicken breasts.

Cook Time

Prep time: 10 min
Cook time: 16 min
Ready in: 26 min
Yields: 2 servings (can be doubled)


  • 2 chicken breasts, boneless, skinless
  • 2 heaping tablespoons Greek Spinach Dip, (see recipe below)
  • 1 large egg, beaten
  • 1 cup pita chips, crushed
  • 2 tsp. olive oil
  1. Preheat oven to 375 degrees F.
  2. Place the chicken breasts on a flat surface, with the longest side facing you. With a sharp knife carefully cut horizontally into the chicken breast creating a “pocket.” Cut deeply into but not completely through the breast, so it holds together.
  3. Place the spinach dip into the pocket. (I used quite a bit of dip--in fact, I used so much the pocket was bulging open. That's not a problem).
  4. Place the beaten egg in a shallow bowl and carefully dip the chicken breast into the egg, turning to coat both sides. Carefully roll the chicken breast in the pita crumb mixture, pressing gently to help the crumbs adhere to the chicken.
  5. Heat a large oven-safe saute pan over medium heat. Add the oil to the pan, swirling to coat. Gently place the crumb-crusted chicken breasts into the pan. Cook about 3 minutes on each side or until the crumbs are beginning to brown.
  6. Place the saute pan and chicken in preheated oven and bake about 10 minutes or until breasts are done.

Greek Spinach Dip

This recipe is adapted from a spinach dip that appeared on


  • 2 tablespoons olive oil
  • 1/4 cup roughly chopped shallots
  • 4 green onions, chopped
  • 1 tablespoon minced garlic
  • 12 ounces spinach leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 cup Greek yogurt
  • 1/2 cup finely crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • Freshly ground black pepper


  1. Heat oil in a large frying pan over medium heat. Add shallots, onions, and garlic and cook, stirring often, until fragrant, about 1 minute.
  2. Add spinach and cook, stirring often, until wilted, about 2 minutes.Remove spinach mixture from pan and set aside to cool.
  3. Using a slotted spoon, scoop spinach into a food processor (you want to leave behind any liquid that might have accumulated.
  4. Pulse until roughly pureed, about 5 pulses.
  5. Add remaining ingredients except pepper; pulse once just to combine, then season to taste with pepper.

© 2013 Linda Lum


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    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      thanks for sharing your chicken recipe. Greek recipe is new to me. Voted up