Greek Hasselback Lemon Chicken

45 minutes to organize serves four
Ingredients

3 tablespoons additional virgin vegetable oil
2 tablespoons juice
3 cloves garlic, minced
1 tablespoon oregano
4 boneless skinless chicken breasts
1 massive zucchini, halved and thinly sliced
2 medium tomatoes, halved and thinly sliced
1 little Spanish onion, halved and thinly sliced
2 lemons, halved and thinly sliced
2 cups cheese, shredded
1 cup feta, crumbled
Kosher salt and freshly ground pepper


Preparation

Preheat kitchen appliance to 400°F and gently grease atiny low baking dish. Set aside.
Make 5-6 slits in every pigeon breast, taking care to not go across fully. Stop the cut regarding 1/2" from all-time low. Place chicken breasts in ready baking dish.
In a little bowl, combine along the vegetable oil, juice, garlic, and oregano. Brush over chicken breasts, ensuring the mixture gets down into the slits. Season liberally with salt and pepper.
Stuff slits in pigeon breast with zucchini, tomatoes, red onion, and lemons. (You don’t got to place all four in every slit, three fruits/veggies per slit is ok.) prepare any leftover fruits and veggies round the chicken breasts within the baking dish.
Sprinkle cheese and feta over the highest and bake till chicken is overdone through, regarding twenty five minutes. Enjoy!