Garden-Fresh Greek Stuffed Chicken

There are some recipes that look impressive but are actually surprisingly easy to put together—and this garden-fresh Greek Stuffed Chicken is one of them! It will make you feel like a chef at a 5 star restaurant and is something sure to impress those you're cooking for!

I originally found this recipe through Delish.com and have now made it twice because after the first time I wanted to make a few changes. The recipe serves four and takes about 90 minutes from start to finish.

The first time I made it, we enjoyed it. Seriously, it was delicious just as the recipe is laid out. The second time, I made a few changes based on what we had available, what was growing in the garden and a few small changes I thought would make it better.

And, of course, the most important ingredient was Bowers Farm Pasture-Raised Chicken Breast!

A Few Changes I Made

Instead of only using shredded mozzarella over the top, I tucked slices of mozzarella directly into the slits in the chicken. This gave us pockets of melted cheese throughout each breast. I think sprinkled shredded mozzarella on it about half way through cooking.

I also tossed the sliced zucchini and red onion in a little olive oil before adding them to the chicken. Since the vegetables are sliced so thinly, I wanted to make sure they roasted without becoming too dry.

The original recipe places thin lemon slices inside the chicken. I decided to lay a few lemon slices over the top instead. We still got that bright lemon flavor without having a lemon slice in every bite.

For the herbs, I used fresh basil and parsley from our garden. I did not have any dill available, although several reviews of the original recipe mention that the dill is delicious. Use what you have, and do not be afraid to make the recipe your own!

I also added sliced jalapeños from the garden to one of the chicken breasts. The members of our family who enjoy spicy foods really loved that addition. It is completely optional, but it is an easy way to add a little heat without making the entire dish spicy.

Greek Stuffed Chicken

Serves: 4

Prep time: Approximately 30 minutes

Cooking time: Approximately 35-45 minutes (but keep an eye on it, this totally depends on thickness and weight of chicken breast)

Ingredients

• 4 Bowers Farm pasture-raised boneless, skinless chicken breasts

• 3 tablespoons extra-virgin olive oil, plus a little extra for the vegetables

• 1 tablespoon fresh lemon juice

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh parsley, plus more for serving

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped fresh dill, optional

• Salt and freshly ground black pepper

• 2 zucchini, halved lengthwise and very thinly sliced

• 2 medium tomatoes, halved and thinly sliced

• 1 red onion, thinly sliced

• 4 to 6 ounces mozzarella, thinly sliced

• 1 bag of shredded mozzarella

• 1 cup crumbled feta cheese

• 1/2 lemon, thinly sliced

• 1 jalapeño, thinly sliced, optional

Instructions

Preheat the oven to 400°F. Lightly grease a baking dish or rimmed baking sheet.

Place the chicken breasts on a cutting board. Carefully make 3-5 deep slits across the top of each breast, being careful not to cut completely through the chicken.

In a small bowl, combine three tablespoons of olive oil, the lemon juice, garlic, parsley, basil and optional dill. Brush or spoon the herb mixture over the chicken, making sure some of it reaches down into each slit. Season the chicken with salt and pepper.

Place the sliced zucchini and red onion in a small bowl. Drizzle them lightly with olive oil and toss until coated.

Fill the slits in each chicken breast with a mixture of zucchini, tomato, red onion and sliced mozzarella. You do not need to fit every ingredient into every slit—just alternate them until each chicken breast is generously filled.

For a spicy version, tuck a few jalapeño slices into one or more of the chicken breasts.

Sprinkle the crumbled feta over the chicken and arrange a few thin lemon slices on top.

Bake for approximately 25 to 35 minutes. Cooking time will depend on the size and thickness of your chicken breasts, so use a meat thermometer rather than relying only on the clock.

Chicken should reach an internal temperature of 165°F in the thickest portion.

Allow the chicken to rest for a few minutes before serving. Sprinkle with additional fresh parsley or basil, if desired.

What We Served With It

We turned this into a full summer meal using even more ingredients from the garden.

Alongside the Greek Stuffed Chicken, we served:

• A fresh cucumber salad made with cucumbers picked from the garden

• Roasted potatoes tossed in olive oil and lightly salted

• Homemade baguettes

The fresh cucumber salad was cool and crisp next to the warm chicken, while the roasted potatoes and homemade bread made the meal feel filling and complete.

A Recipe Made for Summer

This is such a wonderful recipe for the time of year when zucchini, tomatoes, cucumbers, herbs, onions, peppers and jalapeños are all coming out of the garden.

But what really makes the meal is starting with high-quality chicken.

Our Bowers Farm chickens are raised on pasture, where they receive fresh air, sunshine and regular access to new ground. Knowing where your food comes from—and knowing the farmers who raised it—adds something special to even the simplest family meal.

This recipe may have started with inspiration from Delish, but with garden vegetables, fresh herbs, homemade sides and Bowers Farm Pasture-Raised Chicken, it quickly became our own.

Boneless Skinless Chicken Breast

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