Lemon-Dill Greek Stuffed Chicken

Directions

1. Preheat the oven to 425°F and set out all ingredients.
2. Wash and dry the produce, then zest and juice the lemon into a small bowl.
3. Strip dill leaves from the stems, mince them, and add to the bowl.
4. Peel and mince the garlic; whisk it into the bowl with a bit of oil to form a marinade, then set aside.
5. Trim the end of the zucchini, cut it in half lengthwise, and slice into thin half-moons; halve the tomato and slice into half-moons; place on a plate.
6. Slice the onion into thin half rings.
7. Pat the chicken dry and season with salt and pepper; cut five crosswise slits in each breast without cutting all the way through.
8. On a large sheet pan, place the chicken and stuff each slit with a slice of zucchini, tomato, and onion; nestle the remaining vegetables around the chicken.
9. Drizzle the marinade over the chicken and vegetables to coat evenly.
10. Grate the mozzarella and sprinkle both cheeses over the chicken and vegetables.
11. Bake for 20–25 minutes, until the chicken is cooked through and the cheese is melted and bubbling; remove from the oven and let rest a few minutes before serving.