Greek Stuffed Chicken
Chicken breast often receives criticism for being plain and unexciting, and that reputation may be justified. On its own, it lacks significant flavor. However, when you stuff it with Greek salad-inspired ingredients, you transform it into a remarkably tasty and enjoyable weeknight dinner. In our recipe, we opted for traditional elements like feta cheese, onions, and tomatoes, but we took some liberties by substituting cucumber with zucchini and adding mozzarella for an extra touch of creaminess. To execute the technique, we drew inspiration from one of our all-time favorites: Primavera Stuffed Chicken. The key in both recipes lies in thinly slicing the vegetables. If you happen to have a mandoline slicer, now is the perfect time to put it to use!
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
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 4 skinless boneless chicken breasts
- 1 zucchini, halved and thinly sliced
- 2 medium tomatoes, halved and thinly sliced
- 1/2 red onion, sliced into half moons
- 2 lemons, halved and thinly sliced
- 1 c. crumbled feta
- 1 c. shredded mozzarella
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: 2561kcalCarbohydrates: 37gProtein: 299gFat: 128gSaturated Fat: 49gCholesterol: 1016mgSodium: 4750mgPotassium: 5305mgFiber: 11gSugar: 25gCalcium: 1507mgIron: 9mg
Tried this recipe?Let us know how it was!