Greek Hasselback Lemon Chicken Bake


3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon oregano
4 boneless skinless chicken breasts
1 large zucchini, halved and thinly sliced
2 medium tomatoes, halved and thinly sliced
1 small red onion, halved and thinly sliced
2 lemons, halved and thinly sliced
2 cups mozzarella, shredded
1 cup feta, crumbled
Kosher salt and freshly ground pepper


Preheat oven to 400°F and lightly grease a small baking dish. Set aside.
Make 5-6 slits in each chicken breast, taking care not to cut through completely. Stop the cut about 1/2″ from the bottom. Place chicken breasts in prepared baking dish.
In a small bowl, mix together the olive oil, lemon juice, garlic, and oregano. Brush over chicken breasts, making sure the mixture gets down into the slits. Season generously with salt and pepper.
Stuff slits in chicken breast with zucchini, tomatoes, red onion, and lemons. (You don’t need to put all 4 in each slit, 3 fruits/veggies per slit is fine.) Arrange any leftover fruits and veggies around the chicken breasts in the baking dish.
Sprinkle mozzarella and feta over the top and bake until chicken is cooked through, about 25 minutes. Enjoy!


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