FETA AND HERB STUFFED CHICKEN

FETA AND HERB STUFFED CHICKEN . Follow for more lowcarb and Mediterranean recipes. . This garlicky herby cheesy stuffed chicken is one of those meals you’re going to be giving yourself a round of applause for. Its so easy and comes out SO good. . 5 Minutes of prep and you have an easy, super flavorful, and healthy lunch or dinner. And of course, you can prep these in advance for meals throughout the week. . Here is how I made it. . 1.Preheat oven to 425F. . 2.Grab 1.5 to 2lbs chicken brssts, put them on a flat surface and give them a cut slit about 3/4 of the way through so you can add your filling in. You can season the chicken now, or you can do it at the end. I did it at the end. . 3.For the filling, in a small food processor add 1 small shallot, 2 large garlic cloves, 1 large handful of dill, 1 handful of parsley, 2 tablespoons olive oil, juice of a 1/4 lemon, zest from the lemon, 5 oz feta cheese, fresh ground pepper, and some high quality chili flakes. Option, add half an egg as well. . 4.Give the herb and feta mixture a good pulse, until everything has been well mixed. It’s important to be well mixed. . 5.Put two tablespoons of the mixture inside the chicken, leaving some for the end to top the chicken. . 6.Once stuffed, drizzle with some olive oil, a couple small pinches of salt and whatever seasonings you want. I went with a tsp or so of garlic powder, some fresh cracked pepper, and some aleppo pepper chili flakes. . 6.Bake in the oven at 425F for ~20 minutes, or until the internal temperature of the thickest part of the chicken is 165F. Time varies by oven and thickness of your chicken, so if you having a thicker cut, you may need a couple more minutes. . 7.Remove from the oven, over with the juices from the bottom of the pan, and enjoy. . If you make it, be sure to let me know what you think! . . . . . .

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