Recipe by JennCD
"My 8-year-old and I love to cook together; here is one of our family recipes. The recipe calls for the chicken to be marinated for a few days, but that is a viewers' choice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (8 ounce) bottle
Italian-style salad dressing
1/2 (14 ounce) can
artichoke hearts, drained and chopped
1/2 (6 ounce) can
sliced olives, drained
1/4 (4 ounce) jar
1 (4 ounce) container
crumbled feta cheese
Very good. Made this in the last moment and marinated in sherry and italian dressing for just ten minutes. Used kalamata olives, which I think work better in combination with other ingredients than regular olives. Baked for the designated time, but also put on broil for a few minutes to give it a nice browning. Mmmm.
Absolutely disgusting!! The first recipe from AR that I have found inedible....
Another keeper from AR! A couple of slight changes due to lack of a whole bottle of Italian salad dressing. I only had a few tbsp of bottled dressing so I improvised with EVOO, fresh lemon juice, scallion onions, 1 tsp crushed sage, 1tbsp crushed oregano, 4 large minced garlic cloves and cracked pepper for the marinade. Used kalamata olives for a more authentic Greek taste and threw in 2 tbsp of bottled sundried tomates I had to use up. I had a 1lb Jurrasic Park sized chicken breast that I pounded out and stuffed with all of the filling ingreduents and baked for 45 mins. Perfection! Definitely will make again. Served with orzo cooked in my homemade chicken stock and a Greek salad.
Instead of artichoke hearts I use spinach. The feta in this dish brings out lots of great flavor. I serve this over brown rice...Make sure to OVERstuff the chicken...the extra sauce makes for a great rice topping!
This was good, Family liked it. I marinated the chicken over night. My family do not care for capers, so I omitted them from the recipe. I added Kalamata olives and used the whole can of articoke hearts. I finished them off with a sprinkle of italian spices.
These cooked up really well. I didn't have the problem with them not cooking through that another reviewer mentioned, but I did think the flavors were too parallel. If I made this again I might cut back on some of the other stuffing and add some sliced sun-dried tomatoes.
Absolutely delicious. I marinated my chicken for two days and cooked it for about 45 minutes as the breasts were a little thick even after I pounded them. I also sprinkled some fresh grated parmesan cheese on the top about ten minutes before I removed them from the oven. I have a family of extremely picky eaters, but everyone loved this.
So Delicious! My husband loved it and he is not a big fan of Feta Cheese and Artichokes! I also added Sundried Tomatoes. I am making it again tonight!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 241
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple recipe that yeilds fancy results.
It may look worky, but this elegant meal is surprisingly easy to prepare.
Savory chicken piccata with artichokes in a white wine sauce.