Marinade:
4tbsp plain greek yogurt
1tsp olive oil
Zest/juice from half a lemon
1tsp oregano and minced garlic
1/2tsp paprika
1/4tsp pepper and red pepper flakes
Dash of cumin & cinnamon
Chicken:
2 (6oz) raw chicken breasts flattened
1oz feta cheese
1/2 zucchini
1/4 red bell pepper
2 sun dried tomatoes in oil
4 kalamata olives
Salt/Pepper and flat leaf parsley
In a small bowl mix together all of the marinade ingredients and set aside. Season both sides of flattened chicken with salt & fresh ground pepper. Place chicken in a zip lock bag with the marinade, turn to coat and refrigerate overnight or at least 4 hours. Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt/pepper. Quarter the olives. Lay chicken flat add cheese, olives, tomatoes and then the vegetables and fold up each side. Secure the top shut w/ picks. Bake for 20-22 minutes on a foil lined pan or until chicken is cooked through. Top with chopped parsley.

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