Tuscan Baked Chicken

Course Dinner
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 Servings


  • 2 tbsp olive oil
  • 2 chicken breasts boneless and skinless butterflied open
  • 2 cloves garlic minced
  • 2 tbsp Oregano dried
  • 1 cup fresh baby spinach chopped
  • 10 pitted Kalamata olives quartered
  • 2 tbsp Mediterranean Seasoning
  • 2 tbsp Parmesan cheese shredded
  • 1 tbsp parsley finely chopped
  • salt and pepper to taste
  • red pepper flakes to taste


  1. Preheat oven to 375 F degrees.
  2. In a small bowl, mix garlic, oregano, and Mediterranean seasoning with 2 tbsp of olive oil.
  3. Open the butterflied chicken breast and season both sides with salt and pepper. Spread 3/4 of the mixture evenly over both butterflies breasts. Top with spinach, olives and then cheese. Do not over stuff, close (fold over) the breasts. If you need to use toothpicks to keep the chicken closed, you can.
  4. Place on a baking sheet and sprinkle the remaining seasoning over the top. Place in the oven and bake for 30 minutes or until the temperature of the chicken reaches 165°.
  5. Rest for 10 minutes, slice and garnish with parsley.