Mediterranean-Style Stuffed Chicken

By rossboys

Ingredients

• 4 boneless, skinless chicken breasts (5 or 6 oz each)
• 2 tsp each lemon pepper and dried basil
• Salt, to taste
• 1/4 C olive tapenade
• 1/4 C whole sundried tomatoes (oil-packed)
• 1 small zucchini, sliced into 1/4-inch half-moons
• Olive oil, for drizzling
• 2 oz crumbled feta cheese

Preparation

Step 1

Preheat oven to 400 deg; line a rimmed baking sheet with parchment paper. Place chicken on baking sheet; season both sides generously with lemon pepper, dried basil and salt. Cut 5-6 slits crosswise into each chicken breast, being careful not to cut all the way through. Into each slit, spoon a bit of tapenade, then tuck in 1 sundried tomato and 2 zucchini slices. Drizzle with olive oil.

Bake until chicken reaches safe internal temp of 165 deg, about 25 minutes. Sprinkled feta cheese on top and return to oven for 3 minutes to soften. Serve warm, refrigerating any leftovers.