Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup labneh
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano or thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or dill, chopped
Directions
Step 1:
Preheat the oven to 375°F (190°C).
Step 2:
Using a sharp knife, carefully cut a pocket into each chicken breast.
Step 3:
In a bowl, mix labneh, garlic, lemon juice, herbs, salt, and black pepper.
Step 4:
Stuff each chicken breast with the labneh mixture and secure with toothpicks if needed.
Step 5:
Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2–3 minutes per side until lightly golden.
Step 6:
Transfer the skillet to the oven and bake for 18–22 minutes or until the chicken is fully cooked.
Step 7:
Remove from oven, rest for a few minutes, then garnish with fresh parsley or dill before serving.
