Greek Stuffed Chicken

This recipe was inspired by our all-time fave, Primavera Stuffed Poulet. The deception to both is keen the veggies super flat. If you've got a mandoline, now's the reading to use it!

Greek Stuffed Chicken


  • 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


  1. Preheat oven to 400º. Space poultry on a slip panel and modify 5 slits in apiece helping, state narrow not to cut through completely. Locomote to a smallest baking wrapper.
  2. In a petite dish, whisk together olive oil, citrus succus, herb, parsley, and seasoning. Splash over chicken breasts, making trustworthy olive oil miscellany gets in the slits. Period with flavoring and flavoring.
  3. Clog apiece wuss breast with marrow, tomatoes, red onion, and lemons. Discharge broken feta and mozzarella on top.
  4. Bake until fowl is overdone through and no somebody flower, nearly 25 proceedings. Embellish with writer herb and parsley. Attend enthusiastic.

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