Greek Stuffed Chicken

Posted on 06-07-2018 by KJ in CFM

Ingredients
3 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tbsp. chopped dill, plus more for garnish
1 tbsp. chopped parsley, plus more for garnish
cloves garlic, minced
kosher salt
Freshly ground black pepper
skinless boneless chicken breasts
zucchini, halved and thinly sliced
medium tomatoes, halved
1/2 red onion, sliced into half moons
lemons, thinly sliced
1 c. crumbled feta
1 c. shredded mozzarella
Directions
  1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
  2. In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.
  3. Stuff each chicken breast with zucchini, tomatoes, red onion and lemons. Sprinkle crumbled feta and mozzarella on top.
  4. Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.
Greek Stuffed Chicken