Photo: Andrew McCaul
Makes 4 servings

Stuff chicken breast halves with Feta cheese and olive tapenade for a Mediterranean chicken meal.  Serve with a side of wilted spinach tossed with fresh lemon juice and capers. 

How to Make It

Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through. Add the spinach and cookuntil slightly wilted. Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.

Fake It, Don't Make It

Ratings & Reviews


February 10, 2013
Very tasty; my family loved it. Very easy, but looks like you went to a lot of trouble, so it would be great to serve to guests. The spinach/ salsa fresca is a perfect garnish; I made my own salsa from red onion, red peppers, tomatoes, red wine vinegar and balsamic vinegar.

giselle6783's Review

February 05, 2013
Very good solid recipe!

esaarela's Review

October 24, 2012
This recipe was a quick and easy, and the time and measurements were right on. I used the olive tapenade from Costco, which has great flavor, and served with couscous and the recommended spinach. This is a dish I'd make for guests.

lovestocook826's Review

January 25, 2012
Really delicious and simple. I roll thin chicken cutlets rather than stuffing the thickest part of the chicken and then secure with a toothpick.

MegLee's Review

March 23, 2010
This is an excellent dish. Very easy too! Instead of using the olive tapanade I used the spinach to stuff the chicken breasts mixed with the feta. It was SO easy; and I am no longer afraid of dishes that require me to stuff chicken!

user's Review

April 19, 2009
This was quick and very yummy. I didn't make the spinach with this recipe. We served it with Israeli couscous and peas mixed together and spinach with a touch of fresh lemon juice. Everyone loved it.