Greek Stuffed Chicken { Hasselback}

5 from 1 vote

Greek Stuffed Chicken- This is SO easy! Chicken breasts are slit and brushed with a mixture of olive oil lemon, garlic, dill and parsley and then stuffed with zucchini, roasted red pepper, feta and onions ( this process is called “Hasselback”) . It will look like you fussed in the kitchen for hours but you’ll only need about 10-15 minutes prep time.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 315kcal

Author: Susan Randall

Ingredients

4 boneless skinless chicken breasts about 6 oz. each
2 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 cloves garlic minced
Salt and pepper to taste
1 zucchini halved and cut into half moons
1 yellow squash halved and cut into half moons
1 Roma tomato cut into thin slices (or Roasted Red Pepper)
½ red onion halved and cut into half moons
2 tablespoon crumbled Feta cheese
2 tablespoon shredded Mozzarella cheese
Extra dill and fresh parsley for garnish

Instructions

Preheat oven to 350F. Line a sheet pan with parchment paper or spray with non-stick cooking spray.
Place chicken on prepared sheet pan. Using a sharp knife make 5-6 slits on the back of the chicken about ¾ of the way through the chicken (careful not to slice all the way through).
In a small bowl, mix olive oil, lemon juice, dill, parsley, garlic and salt and pepper. Brush chicken breasts (including inside the slits) with olive oil mixture. Set aside any remaining olive oil mixture.
In a large bowl, add zucchini slices, yellow squash, tomato (or roasted red pepper) and red onion. Drizzle remaining olive oil mixture over vegetables and gently mix to coat.
Stuff the slits on the back of the chicken with zucchini, yellow squash, tomato and red onion and feta. Sprinkle mozzarella and feta on top of stuffed chicken breast.
Bake until chicken is cooked through (about 20-25 minutes) . If desired switch the oven from bake to broil for the last 5-10 minutes of cooking for a more bubbly and browned cheese. Garnish with additional fresh dill and parsley.

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