Feta Stuffed Chicken Breast

Stuffed Chicken Breast with Garlic Sauce

Chicken breast stuffed with spinach and feta with garlic sauce. The Lemon Garlic Yogurt Sauce makes all of the flavors come together as a perfect symphony in your mouth! Shown here with our Oregano & Feta Stuffed Tomatoes which are a beautiful accompaniment! Serve with a simple rice pilaf.


For Chicken Breasts:
4 boneless chicken breasts
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

For Filling:
1 medium yellow onion, diced
2 tablespoons extra virgin olive oil
4 cups baby spinach
8 ounces feta
1/2 cup creme fraiche*

For Lemon Garlic Sauce:
1 cup plain yogurt
1 teaspoon. minced garlic
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
Salt and pepper to taste


Prepare Chicken Breast:

  1. Preheat oven to 400ºF
  2. Butterfly chicken breasts and gently pound with a tenderizer until they are flattened to about 1/2" thickness.
  3. Season on all sides with salt and pepper and set aside

Prepare the Filling:

  1. Coat a sauté pan with olive oil and warm over low heat.
  2. Add onion and sauté for 5 minutes.
  3. Add baby spinach and sauté until it begins to wilt, about 3-4 minutes.
  4. Turn off the heat, but leave the pan on the stove. Add feta and creme fraiche and mix until blended.
  5. Lay open the chicken breasts in a greased pan or casserole dish (with sides).
  6. Divide the filling between each breast, spooning onto one side, then folding the breast over the filling.
  7. Brush stuffed chicken breast with melted butter and bake for 20-25 minutes.

Lemon Garlic Yogurt Sauce:

  1. Bring ingredients to room temperature, then whisk together.
  2. You may drizzle this sauce on the chicken as it is served, or let your guests drizzle it on themselves!
  3. Store in refrigerator.

* To make your own creme fraiche, simply combine 1 part sour cream with 2 parts heavy cream! 

Share this recipe: