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Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes

Name: Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes
Prep time: 40 min
Total time: 40 min
Cuisine: Greek
Ingredients: boneless chicken — 794 g; feta cheese — 113 g; sun-dried tomato — 79 g; garlic — 6 g; fresh oregano — 4 g; salt — 5 g; freshly ground black pepper — 3 g; olive oil — 27 g; low-salt chicken broth — 237 g; lemon juice — 15 g; unsalted butter — 27 g; baby spinach — 473 g

Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes reads umami 6.0, richness 5.9 and salinity 5.7 on Palate's 0–10 flavor X-ray — a Greek main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.9 / 10
Sweet & Fruity — 2.9 / 10
Sour & Bright — 6.4 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.9 · Salinity 5.7 · Citrus 5.0 · Sourness 4.7 · Herbaceous 3.4 · Allium 3.4 · Funk & Ferment 2.8 · Sweetness 2.3 · Fruity 2.2 · Warm Spice 1.4 · Earthy 1.3 · Bitterness 1.3 · Nutty 1.2 · Marine & Briny 1.1 · Floral 0.7 · Heat 0.5

What's in it (12)

boneless chicken — 794 g
feta cheese — 113 g
sun-dried tomato — 79 g
garlic — 6 g
fresh oregano — 4 g
salt — 5 g
freshly ground black pepper — 3 g
olive oil — 27 g
low-salt chicken broth — 237 g
lemon juice — 15 g
unsalted butter — 27 g
baby spinach — 473 g

Time & effort: about 40 min · effort: involved

Nutrition (per 100 g, engine-estimated): 94.9 kcal, 15.6 g protein, 4.3 g fat, 1.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Place the chicken breasts between plastic wrap and pound to an even 3/4-inch thickness; using a paring knife, cut a deep pocket into the thick side of each breast, being careful not to cut through.
In a small bowl, mix the feta, sun-dried tomatoes, garlic, and oregano.
Divide the filling among the four pockets, pressing gently to pack it in, then secure each opening with 1-2 toothpicks. Season the outside of the chicken all over with the salt and pepper.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until deeply golden on the first side, 4-5 minutes, then flip and sear the second side until golden, 4-5 minutes more.
Transfer the skillet to a 375F oven and bake until the chicken reaches an internal temperature of 165F, 12-15 minutes. Move the chicken to a plate and tent with foil; set the skillet (with its drippings) back over medium heat.
Pour in the chicken broth and lemon juice, scraping up any browned bits.
Simmer until the liquid is reduced by about a third, 3-4 minutes.
Add the spinach and stir just until wilted, 1-2 minutes.
Remove the pan from the heat and whisk in the butter until the sauce turns glossy. Remove the toothpicks from the chicken, nestle the breasts back into the sauce, spoon sauce over the top, and serve.

Dishes with a similar flavor shape

Skillet Chicken Souvlaki Bowls — Greek
Greek Pork Souvlaki Pita Wraps — Greek
Pork Tenderloin Saltimbocca — Italian-American
Chicken Francese — Italian-American
Chicken Piccata Pasta — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.