Greek stuffed chicken breast from the oven

Ingredients for 4 servings:

• 4 chicken breasts
• 3 tbsp olive oil
• 1 tbsp lemon juice
• some dill, chopped
• some parsley, chopped
• 2 garlic cloves, squeezed or chopped
• 1 zucchini
• 2 tomatoes
• 1 onion(s), red
• 200 g feta cheese, crumbled
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C (top/bottom heat). Briefly wash the chicken breasts, pat dry, and then carefully cut about 5 times on a board, taking care not to cut all the way through. Place the meat in a baking dish. In a bowl, combine the olive oil, lemon juice, dill, parsley, and garlic. Brush the chicken breasts with the mixture, including the cuts, and season with a little salt and pepper. Slice the zucchini, tomatoes, and onion, then halve them. Fill each slice with a slice of tomato, zucchini, and onion. Sprinkle everything with feta cheese and bake in the oven for about 25 minutes. The cooking time may vary depending on the thickness of the meat. The remaining vegetables can be used to make a vegetable stir-fry with potatoes and serve as a side dish.