Mediterranean Stuffed Chicken Breast

I love creating stuffed chicken breast recipes, and I made this on the fly after looking in my fridge last night. They’re even easier when you buy the thin-sliced chicken breast — you just fold them over your filling instead of butterflying and stuffing a thicker piece. This is healthy (if you’re cautious about your portion sizing) and really flavorful. I served it with a steamed veggie medley (broccoli/cauliflower blend) and plain brown rice and it was delicious.

Nutritional Overview
Calories: 258
Carbs: 9
Fat: 9
Protein: 34Serves: 2
Cook time: 45 minutes (10 active, 35 baking)


  • 2 thin-sliced chicken breasts (~4oz each)
  • 1.5 oz fat-free cream cheese
  • 1.5 oz feta cheese
  • 1 oz shredded mozzarella cheese
  • 1 cup spinach, chopped
  • 1/2 onion, chopped
  • 1/4 cup sun-dried tomato, chopped
  • 1 tbsp olive oil
  • 1 tsp crushed red pepper
  • salt and pepper
  • 1/4 cup light Italian dressing (or sun-dried tomato dressing — I use Newman’s)


  1. Preheat oven to 375 degrees
  2. Combine olive oil, onion, sun-dried tomato, and chopped spinach in a skillet. Cook over medium until onions are tender and spinach is wilted
  3. Turn your burner off and add the cheeses. Mix everything together until they melt down a little and turn into a creamy/pasty mixture
  4. Season your chicken breasts with salt, pepper, red pepper, and any other spices that you like
  5. Drop your cheese mixture into the middle of your chicken breasts
  6. Fold chicken breasts in half and seal closed with toothpicks or kitchen twine
  7. Place in a baking dish and pour dressing on top
  8. Bake for 30-35 minutes

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