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."
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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
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