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

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

26
JennCD 0

"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

9 h servings 403 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1864 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

26
  1. 34 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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

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 t...

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...

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 ...

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 articok...

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 migh...

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 parm...

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!

My family loved this for it's bold, unique flavor. I didn't really plan ahead so I took the chicken breasts out of the freezer in the morning and marinated them as they thawed; it worked out fi...

made this recipe this weekend... my family loved it even the hubster who does not eat artichoke... a must and will do again....