Greek Stuffed Chicken


  • 2 tablespoons garlic powder
  • 2 tablespoons parsley
  • 1 1/2 tablespoons oil
  • 1 tablespoon white vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Lemon juice of one lemon


  • 3 cups spinach 
  • 2 chicken breasts 
  • ½ cup green onion, minced
  • 2 cloves garlic, minced 
  • 1 teaspoon parsley
  • 1/2 medium tomato
  • 1/4 cup diced mushrooms


  1. Butterfly slice the chicken breasts (aka slice them almost all the way down the middle so they open like a book). Combine the marinade ingredients and the butterflied chicken breasts in a Ziploc bag and shake it up. Refrigerate the bag for at least an hour
  2. Preheat the oven to 425 degrees. Combine the green onion and garlic in a small frying pan and sauté for about 5 minutes. Add in the spinach for another minute or two- until the spinach is wilted.
  3. Dump the contents of the Ziploc bag into an oven-safe non-stick baking dish with the chicken breasts opened up (like an open book). Layer the spinach, green onion, garlic, tomatoes, parsley and mushrooms over one half of each chicken breast.  If there is extra marinade in the bag, dump that over the chicken breasts too. Fold the uncovered halves of the chicken breasts over the “stuffing”.   Heat in the oven for 25 minutes.