I’ve got one more grilled chicken recipe to share with you from the series that I did with Tablespoon.com, and I think I’ve saved the best one for last. This is an overstuffed grilled chicken breast with tons of Greek Flavors. I used feta, olives, sun-dried tomatoes, onion, garlic and spices to stuff these big beautiful grilled chicken breasts. These are big enough to split in half for 2 people, or have enough for leftovers for the next day’s lunch.
I cooked these with my indoor electric counter top Cuisinart griddler. In hindsight, I think they would have been easier to cook on the outdoor grill though. If cooking on the outdoor grill, instead of flipping them, just cook them with the top closed and tented with aluminum foil until the internal temperature is 160°.
I added this along with 4 more great grilled chicken recipes you can find here on the Best Grilled Chicken Recipes page at Tablespoon.com.
Yield: Serves 4
2 large boneless, skinless chicken breasts, butterflied
1 5 oz container feta cheese
1/4 cup diced red onion
1/4 cup fresh Italian parsley, chopped
1 tablespoon sun-dried tomato, diced
1/4 cup black olives, chopped
1 clove garlic, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon oregano
Preheat grill. Combine salt, pepper, garlic powder and oregano in a small bowl. Mix well. Sprinkle seasonings over both sides of chicken breasts.
Combine feta cheese, onion, Italian parsley, sun-dried tomato, olives and garlic in a medium bowl. Mix well. Spoon mixture into each chicken breast, and fold over top half of breast.
Grill breast over medium heat for 25 - 30 minutes, or until chicken is no longer pink and the internal temperature is 165°. Instead of flipping breasts, tent with aluminum foil on grill. This way the filling will not fall out and the top of the chicken will cook.
Serve with sauteed spinach or a spinach salad.
This post sponsored by Tablespoon.
