Greek Stuffed Chicken
Ingredients:
- 3 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tbsp Fresh Dill chopped
- 1 tbsp Fresh Parsley chopped
- 2 cloves Garlic minced or pressed
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 4 Boneless Skinless Chicken Breasts
- 1 Zucchini halved and thinly sliced
- 2 Tomatoes halved and thinly sliced
- .5 c Red Onions sliced
- 2 Lemons halved and thinly sliced
- 1 c Feta Cheese crumbled
- 1 c Mozzarella Cheese shredded
Instructions:
- 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.
- 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.
- Stuff each chicken breast with zucchini, tomatoes, red onion, and lemons. Sprinkle crumbled feta and mozzarella on top.
- Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.
Nutrition
Calories: 451kcal | Carbohydrates: 13g | Protein: 37g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 127mg | Sodium: 1025mg | Potassium: 839mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 51.8mg | Calcium: 367mg | Iron: 1.6mg
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