Explore the Mediterranean with Greek-Style Stuffed Chicken Breasts from KRAFT Recipes. These Greek-style chicken breasts make a great entrée for a dinner party!
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil, divided
1/3 cup chopped fresh parsley, divided
1 tsp. dried oregano leaves
20 round buttery cracker s, crushed
2 cloves garlic, minced
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano
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Let's Make It
Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
Heat oven to 375°F. Combine parsley and oregano. Mix cracker crumbs, garlic, 1/4 cup parsley mixture and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining parsley mixture. About 5 min. before chicken is done, cook tomatoes in saucepan on medium heat until heated through, stirring occasionally.
Drain tomatoes. Serve chicken topped with tomatoes and cheese mixture.
Substitute 1 Tbsp. chopped fresh oregano for the dried oregano leaves.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.