Mediterranean Chicken




  1. Preheat the oven to 375 degrees.
  2. Cut the peppers, onions, zucchini, tomatoes, and celery into similar sized chunky pieces. Keep the tomatoes and zucchini separate.
  3. Loosen the skin of the chicken and form a pocket. Stuff a little of the cheese in each of the breasts. Set aside.
  4. Put a large skillet (preferably cast iron) over medium/high heat for a minute or two. Get the pan hot. Add 2 tablespoons olive oil and sauté the onions, peppers and celery approximately 5 minutes.
  5. Add the zucchini and garlic and saute for another 2-3 min.
  6. Stir in the tomatoes, sun dried tomatoes and balsamic vinegar.
  7. Nestle the chicken on top of the veggies and sprinkle with the oregano, thyme and paprika. Season well with salt and pepper. Drizzle a little more olive oil on top of the chicken.
  8. Bake for 30-35 min or until chicken is golden brown and juices run clear.