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Mediterranean Stuffed Chicken

Chicken breasts stuffed with artichoke hearts, onions, lemons, and roasted red peppers and topped with fresh herbs, olives, garlic, and feta cheese crumbles creating a Mediterranean-inspired dinner.

Prep Time:  15 minutes

Cook Time:  35 – 40 minutes 

Serves:  4 – 6

Yield:  4 – 6 skinless boneless chicken breasts




  • 4 - 6 skinless boneless chicken breasts
  • ¼ cup olive oil
  • 2 lemons
  • 2 tablespoons chopped dill, plus more for garnish

  • 2 tablespoons chopped parsley, plus more for garnish

  • 4 cloves garlic, minced
  • ¼ cup Kalamata olives, pits removed and minced
  • ¼ cup mild banana pepper rings, roughly chopped

  • ¼ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 medium tomato, halved and thinly sliced
  • 1/2 red onion, halved and sliced into half moons
  • 1 (4-ounce) jar Roasted Red Peppers, cut into long strips

  • 1 (5-ounce) container Frigo® Feta Crumbles


Preheat oven to 400°F.

Place chicken on a cutting board and make 5 – 6 horizontal slits in each breast being careful not to cut completely through. Transfer to a small baking sheet.

In a small bowl, whisk together olive oil, juice of 1 ½ lemons, dill, parsley, garlic, Kalamata olives, and banana peppers. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.

Stuff the slits in each chicken breast with tomatoes, red onion, roasted red peppers, and remaining half lemon sliced thin. Place into a baking dish lightly greased with 1 teaspoon olive oil. Take the extra slices of tomato, red onion, roasted red peppers, and lemon and spread them over and around the stuffed chicken breasts. Sprinkle crumbled feta over the top.

Bake until chicken is cooked through with an internal temperature of 165°F, about 35 – 40 minutes.

Garnish with fresh herbs and serve warm.