- 4 Chicken Breastskinless, boneless
- 3 tbsp Olive oilextra-virgin
- 1 tbsp Lemon juice
- 1 tbsp Dillchopped, plus more for garnish
- 1 tbsp Parsleychopped, plus more for garnish
- 2 cloves Garlicminced
- Kosher Saltto taste
- Black pepperfreshly ground, to taste
- 1 Zucchinihalved and thinly sliced
- 2 Tomatoesmedium, halved and thinly sliced
- ½ Red onionsliced into half moons
- 2 Lemonhalved and thinly sliced
- 1 cup Feta cheesecrumbled
- 1 cup Mozzarellashredded
The Best Greek Stuffed Chicken
This The Best Greek Stuffed Chicken really is the best I have ever tasted and it’s keto friendly too, which is always an added pleasure. Chicken breasts stuffed with Greek style ingredients such as sliced zucchini, tomatoes and red onions and topped with crumbled feta and shredded mozzarella. The sauce is a combination of whisked olive oil, lemon juice, dill, parsley and garlic, poured over and then roasted in the oven to perfection.
To make The Best Greek Stuffed Chicken, you will need the following ingredients:
Steps to make The Best Greek Stuffed Chicken
1 | Preheat oven | |
Preheat the oven to 400 ºF. | ||
2 | Prepare chicken | 2 |
Place 4 chicken breasts on a cutting board and carefully slice open 5 times, crosswise, without cutting right through. Transfer to a small baking dish. | ||
3 | Prepare sauce | 1 |
In a small bowl, whisk 3 tablespoons of olive oil, 1 tablespoon lemon juice, 1 tablespoon of chopped dill, 1 tablespoon of chopped parsley and 2 cloves of minced garlic until well combined. | ||
4 | Season chicken | 2 |
Pour over the chicken breasts, in between the slits and coating well. Season with salt and pepper. | ||
5 | Stuff chicken | 4 |
Stuff the 4 chicken breasts with a few slices of zucchini, tomato slices, red onion slices and lemon slices. | ||
6 | Top chicken | 1 |
Sprinkle 1 cup of crumbled feta and 1 cup of shredded mozzarella, evenly, over the 4 chicken breasts. | ||
7 | Bake | 25 |
Bake in the preheated oven for about 25 minutes until the chicken is cooked through and the center is no longer pink. | ||
8 | Serve | |
Garnish with sprinkles of dill and parsley and serve warm! | ||
