Stuffed Chicken with Cucumber Salad

Prep time: 30 mins

Total time: 90 mins

Skill level: Medium

What You'll Need

2 Large chicken breasts

½ Red pepper sliced thin

½ Green pepper sliced thin

½ yellow pepper sliced thin

1 Small zucchini sliced thin

½ Cup grated Gruyère cheese

1 tsp. Dried dill

1 tsp. Dried coriander

Cucumber Salad

1 Seedless cucumber, medium diced

1 Medium tomato with seeds removed

½ Red pepper, medium diced

½ Green pepper, medium diced

½ Yellow pepper, medium diced

½ Red onion, small diced

Salt and pepper

¼ Cup white vinegar

½ Cup sugar

1 Sprig fresh dill chopped fine

Directions

Make slices across the chicken breast (hasselback) two-thirds of the way through. Tip: a wooden spoon on either side will help keep you from cutting all the way through.
Season chicken with salt, pepper, and a drizzle of olive oil.
Season vegetables with dill, coriander, salt, and pepper
Insert seasoned vegetables into sliced chicken, alternating colors.
Sprinkle grated cheese over prepared chicken breasts.
Preheat oven to 350°F.
Place on cooking pan and cook for 40 minutes or until chicken is cooked through.

Cucumber Salad