Stuffed chicken (bad lighting photo, but easy and tasty)
Stuffed chicken (bad lighting photo, but easy and tasty)
by crabapplequeen
1 Comment
crabapplequeen
– Make some slices halfway through your chicken boobs (Don’t cut the slices all the way through the chicken). I cut two large breasts in half to make 4 portions and beat them down with a meat hammer. – Stuff the slices with thin pieces cut into half-moons of tomato (1-2 vine tomatos), zucchini (2), and onion (half an onion, I like red onion) – Drizzle a marinade of olive oil (2 tbs), lemon juice (2 tbs), dried dill (1.5 tsp), garlic powder (quarter tsp), oregano (1 tsp), and a pinch of salt over the stuffed chicken/vegetables. Sometimes it’s easier to take a basting brush and brush the marinade over everything to get into the crevices but honestly I’m lazy and just drizzle it most of the time hahah. – Sprinkle some feta cheese on top – Pop those babies in the oven at 400°-425° depending on chicken thickness for 20-25 minutes or until cooked to temp.
I serve with horiatiki (Greek village salad), sometimes rice or rice pilaf, and the leftover zucchini/tomato/onion I toss in any leftover marinade and let those roast in the oven with the chicken. Voila!
1 Comment
– Make some slices halfway through your chicken boobs (Don’t cut the slices all the way through the chicken). I cut two large breasts in half to make 4 portions and beat them down with a meat hammer.
– Stuff the slices with thin pieces cut into half-moons of tomato (1-2 vine tomatos), zucchini (2), and onion (half an onion, I like red onion)
– Drizzle a marinade of olive oil (2 tbs), lemon juice (2 tbs), dried dill (1.5 tsp), garlic powder (quarter tsp), oregano (1 tsp), and a pinch of salt over the stuffed chicken/vegetables. Sometimes it’s easier to take a basting brush and brush the marinade over everything to get into the crevices but honestly I’m lazy and just drizzle it most of the time hahah.
– Sprinkle some feta cheese on top
– Pop those babies in the oven at 400°-425° depending on chicken thickness for 20-25 minutes or until cooked to temp.
I serve with horiatiki (Greek village salad), sometimes rice or rice pilaf, and the leftover zucchini/tomato/onion I toss in any leftover marinade and let those roast in the oven with the chicken. Voila!