Скачать или смотреть Better Than Takeout: Mediterranean Cheese-Stuffed Chicken Breasts

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Ingredients

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil, plus more for drizzling
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika (optional, for color)
For the filling:
½ cup shredded mozzarella or gouda
½ cup crumbled feta cheese
½ cup finely diced halloumi
1 tablespoon chopped fresh parsley (or 1 tsp dried)
Optional: 1 clove garlic, minced or grated
Instructions

Preheat the oven to 375°F (190°C).

Pat the chicken breasts dry and season both sides generously with salt, pepper, oregano, garlic powder, and paprika.

Using a sharp knife, slice a pocket into the side of each chicken breast — being careful not to cut all the way through.

In a bowl, mix together the mozzarella (or gouda), feta, halloumi, parsley, and garlic if using.

Spoon the cheese mixture into each chicken pocket, dividing evenly and pressing the filling in gently.

Secure with toothpicks if needed to keep the filling from spilling out.


Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden.

Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is cooked through (internal temp: 165°F / 74°C).

Let rest for 5 minutes. Remove toothpicks, drizzle with a little olive oil, and serve warm.
Notes
Serving ideas: Goes beautifully with lemony roasted potatoes, couscous, or a simple Greek salad.
Make ahead: Stuff the chicken up to a day in advance and keep it covered in the fridge until ready to cook.
Grill option: Grill over medium heat 5–6 minutes per side with the lid down, until the cheese is melty and chicken is fully cooked.
Spice it up: Add a pinch of chili flakes or a dash of cayenne to the filling for a little kick.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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