- 6 skinless, boneless chicken breast halves, or more to taste
- 1 (8 ounce) container whipped cream cheese
- 3/4 cup crumbled feta cheese
- 1 tomato, diced
- 1 (6 ounce) can chopped black olives
- 1/4 onion, chopped
- 1/4 cup chopped fresh spinach
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
- Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
04/03/2018
recipepes.com
Greek Cream Cheese-Stuffed Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
