Mediterranean Chicken

Steph Wagner MS, RDN

May 29, 2013

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Mediterranean Chicken


Mediterranean Stuffed Chicken

If you’re wondering if I’m posting a blog while I’m on vacation, then you are right. Why would I do that? Well…it’s because I love writing a blog. And what do you do when you are on vacation? You do things that you love!

You may have seen it on Facebook yesterday- I am in Playa del Carmen, Mexico and (due to a rainy day) spent yesterday hiking Mayan ruins. Very rich history…and also, my quads are still shaking. I believe I have mentioned before, when it comes to healthy eating in the summertime, traveling is the hardest for me. Out of routine and out of my kitchen. So I packed my protein bars and choose the main protein source (eggs, chicken, beef) anytime I get. I am happy to say I have quite well! Eggs in the morning, ceviche for lunch (shrimp and calamari) and usually a beef with veggies at dinner. Drinks on the other hand? I’m pretty sure these things don’t come in sugar-free.

I digress. I wanted to share a fun stuffed chicken recipe we had before leaving town. At first glance I thought it sounded complicated, but I adapted the ingredients and tried to narrow it down a bit from Rachael Ray. We loved it! For a super special version of this meal- perhaps entertaining for a group…you might even use a splash of white wine in the sauce instead of the chicken broth. Yeah, I said it.

What are your travel plans this summer??

Mediterranean Stuffed Chicken

Mediterranean Chicken

Course: Main Dish
Cuisine: Italian, Oven Baked
Servings: 4 servings
Calories: 235kcal
Author: Steph Wagner
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  • 4 oz low-fat mozzarella cheese, cut into 1/4 inch cubes
  • 8 slices turkey pepperoni, chopped
  • 1 small yellow onion, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 2 cloves chopped garlic, finely chopped
  • 4 skinless boneless chicken breast, butterflied (slit horizontally and opened like a book)
  • 1 (14 oz) can crushed tomatoes
  • 1/2 cup chicken stock


  • Preheat oven to 400. Combine the mozzarella, turkey pepperoni, onion, parsley and garlic.
  • Pound the chicken slightly and season with salt and pepper. Arrange the cheese-pepperoni mixture over half of each chicken breast- fold the other half over top and secure with toothpicks.
  • In a large skillet, spray well with cooking spray and add chicken. Cook on each side about 5 minutes, then transfer to a baking sheet and bake the rest of the way through; about 10 to 12 minutes.
  • While chicken is baking, pour chicken broth into the skillet to deglaze the pan. Stir in the crushed tomatoes. Cover the skillet and simmer for 10 minutes. Serve sauce with chicken.


Serving: 3oz | Calories: 235kcal | Carbohydrates: 9g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 425mg | Potassium: 605mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1438IU | Vitamin C: 23mg | Calcium: 257mg | Iron: 2mg
Nutrition Facts
Mediterranean Chicken
Amount Per Serving (3 oz)
Calories 235 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 96mg32%
Sodium 425mg18%
Potassium 605mg17%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 31g62%
Vitamin A 1438IU29%
Vitamin C 23mg28%
Calcium 257mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “Mediterranean Chicken”

  1. This sounds delicious! I know the pepperoni makes the dish but I’ll have to leave it out as my two won’t eat it. I could, of course, put it on my piece. :) Thanks for sharing!

  2. I’m definitely going to make this, Steph. So glad to hear you are hiking and quads are aching. Must mean you’re doing really well physically. I’m so happy for your continued progress. We’re at a travel blogger conference in Toronto called TBEX, and you’d love it.

    Looking forward to you adapting some of those great things you’re trying in Mexico for all of us who continue to watch our weight.

    And I’m definitely going to try this recipe!!

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