Grecian Chicken

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 366.0
  • Total Fat: 22.7 g
  • Cholesterol: 189.1 mg
  • Sodium: 1,554.4 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 27.3 g

View full nutritional breakdown of Grecian Chicken calories by ingredient
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Another of my successful creations. Another of my successful creations.
Number of Servings: 2


    2 large chicken thighs, bone and skin removed
    1/4 cup whipped cream cheese
    21 grams Parmesan cheese, shredded
    21 grams Asagio cheese, shredded (or Mozzarella for a milder taste)
    6 pitted kalamata olives, chopped fine
    42 grams sun dried tomatoes, chopped fine
    1 large egg
    Spray oil
    1/2 tsp kosher salt
    1/2 tsp Pepper, black


PRE-HEAT the oven to 350

PLACE each thigh between two sheets of waxed paper and pound the thighs, where needed, until they are approx 1/2 thick all over.

MIX the cheeses, olives, and tomatoes in a small bowl and stir well to combine. In a separate bowl, scramble the egg.

BEGIN heating an ovenproof frying pan over medium-high heat. Dip each thigh into the egg and move to heated pan. Sprinkle with half the salt and pepper and cook for 2 minutes. Turn the chicken, sprinkle with remaining salt & pepper and continue cooking for 1-2 minutes.

REMOVE the pan from the stove and remove the chicken from the pan.

SPREAD the cheese mixture on one of the chicken thighs. Top with the second thigh. Return to the pan and move to the oven. Bake for 20 minutes, flip the thighs and continue baking for 10 more minutes.

REMOVE the chicken from the oven. Slice the cheese-stuffed thighs in half and serve.


Note: Why not cut the thighs in half before baking? Smaller pieces allow more of the cheese mixture to melt out. That said, there is nothing wrong with cutting them prior to baking. Just reduce the cooking time by approx. 5 minutes to accommodate the smaller pieces.

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