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Greek-Style Stuffed Chicken Breasts


  • 6 boneless chicken breasts
  • 1 (10 ounce) package frozen spinach
  • 1/4 pound feta cheese
  • 3 tablespoons Romano cheese, grated
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons flour
  • Juice of 1 lemon
  • 1 cup chicken broth
  • 1 cup white wine
  • 1 tablespoon oregano

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  1. Thaw the spinach and drain as much of the moisture as possible. Mix with the crumbled feta cheese, grated Romano, salt and pepper.
  2. Make a slit in the side of each chicken breast. Fill the slit with the spinach mixture and close with wooden picks.
  3. Heat the oil and butter in a large skillet. Brown the chicken breasts on both sides and remove to a warm platter.
  4. Sprinkle the flour into the same pan and integrate with the remaining oil. Cook for about 1 minute. Slowly, add the wine and chicken stock and stir until a smooth sauce has formed. Add the lemon juice and the oregano, salt and pepper to taste.
  5. Bring to a boil and return the chicken to the pan. Cover the pan and reduce the heat to a simmer. Simmer for 30 minutes until the chicken is very tender.