Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives Recipe - Allrecipes.com
Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives Recipe
  • READY IN 9 hr

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    9 hrs

Directions

  1. Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  3. Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  4. Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  5. Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2010

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.

 
Most Helpful Critical Review
Sep 10, 2013

Absolutely disgusting!! The first recipe from AR that I have found inedible....

 
Mar 10, 2011

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.

 
Feb 17, 2011

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!

 
Aug 19, 2010

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.

 
May 26, 2010

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.

 
Aug 10, 2010

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.

 
Nov 17, 2010

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!

 

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Nutrition

  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 1864 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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