Juicy chicken breasts stuffed with a savory mixture of sun-dried tomatoes, kale, garlic, and cheese, then seared and baked until golden. This Mediterranean-inspired dish pairs well with roasted vegetables, salad, or cauliflower rice.

Servings

4 servings

Preparation Time

• Prep: 20 minutes
• Cook: 25–30 minutes
• Total: 45–50 minutes

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Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 170–225 g / 6–8 oz each)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Filling

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups kale, stems removed and finely chopped
• ⅓ cup sun-dried tomatoes in oil, drained and finely chopped
• 120 g (4 oz) cream cheese, softened
• ½ cup crumbled feta cheese
• ¼ cup grated Parmesan cheese
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional)
• Freshly ground black pepper, to taste

For Finishing

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Fresh parsley or basil for garnish

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Step 1: Prepare the Filling

1. Heat 1 tablespoon olive oil in a skillet over medium heat.
2. Add garlic and cook for about 30 seconds until fragrant.
3. Add chopped kale and sauté for 3–4 minutes until wilted.
4. Remove from heat and allow to cool for 5 minutes.

In a mixing bowl combine:

• Cooked kale mixture
• Sun-dried tomatoes
• Cream cheese
• Feta cheese
• Parmesan
• Basil
• Red pepper flakes (if using)

Mix until evenly combined.

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Step 2: Prepare the Chicken

1. Preheat oven to 200°C (400°F).
2. Pat chicken breasts dry with paper towels.
3. Using a sharp knife, cut a deep pocket into the side of each breast without cutting all the way through.

Seasoning Mix

Combine:

• Paprika
• Oregano
• Garlic powder
• Salt
• Pepper

Rub the seasoning mixture over both sides of the chicken.

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Step 3: Stuff the Chicken

1. Divide the filling into four equal portions.
2. Spoon the filling into each chicken pocket.
3. Secure openings with toothpicks if necessary.

Avoid overfilling, which can cause the filling to leak out during cooking.

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Step 4: Sear

1. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
2. Sear chicken for 3–4 minutes per side until lightly golden.

The chicken does not need to be fully cooked at this stage.

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Step 5: Bake

1. Transfer the skillet to the preheated oven.
2. Bake for 15–20 minutes, or until the thickest part reaches an internal temperature of 74°C (165°F).

Cooking time will vary depending on the thickness of the chicken breasts.

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Step 6: Finish

1. Remove from the oven.
2. Let the chicken rest for 5 minutes.
3. Drizzle with lemon juice.
4. Sprinkle with lemon zest and fresh herbs.

Remove toothpicks before serving.

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Optional Creamy Mediterranean Sauce

While the chicken rests, prepare a quick sauce:

Ingredients

• ½ cup chicken broth
• ¼ cup heavy cream
• 2 tbsp grated Parmesan
• 1 tbsp chopped sun-dried tomatoes
• 1 tsp lemon juice

Method

1. Add broth to the skillet and scrape up browned bits.
2. Stir in cream and Parmesan.
3. Simmer for 3–4 minutes until slightly thickened.
4. Add tomatoes and lemon juice.
5. Spoon over the chicken before serving.

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Serving Suggestions

Serve with:

• Roasted asparagus
• Garlic green beans
• Mediterranean cucumber-tomato salad
• Cauliflower rice
• Roasted baby potatoes
• Lemon herb quinoa

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Variations

Mozzarella Version

Replace feta with 1 cup shredded mozzarella for a milder flavor and a gooey center.

Spinach Version

Substitute kale with fresh spinach.

Low-Carb / Keto

Keep the recipe as written and serve with cauliflower mash or roasted vegetables.

Extra Mediterranean

Add:

• 2 tbsp chopped olives
• 1 tbsp capers
• Fresh basil

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Storage

Refrigerator

Store in an airtight container for up to 3 days.

Freezer

Freeze cooked chicken for up to 2 months.

Reheating

Reheat covered at 175°C (350°F) until warmed through to help retain moisture.