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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.

  • 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.

  • 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.

  • Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

403 calories; 26.7 g total fat; 90 mg cholesterol; 1864 mg sodium. 11.8 g carbohydrates; 29.2 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2011
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. Read More
(24)

Most helpful critical review

Rating: 1 stars
09/10/2013
Absolutely disgusting!! The first recipe from AR that I have found inedible.... Read More
35 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/10/2011
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. Read More
(24)
Rating: 5 stars
03/10/2011
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. Read More
(24)
Rating: 4 stars
05/12/2010
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. Read More
(22)
Advertisement
Rating: 4 stars
02/17/2011
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! Read More
(18)
Rating: 5 stars
08/19/2010
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. Read More
(12)
Rating: 4 stars
05/26/2010
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. Read More
(12)
Advertisement
Rating: 5 stars
08/10/2010
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. Read More
(11)
Rating: 5 stars
11/17/2010
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! Read More
(8)
Rating: 5 stars
08/09/2010
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 fine. I served it with a pasta salad with the extra artichoke hearts olives and some capers plus cherry tomatoes & peppers from our garden. I can't wait for another special opportunity to cook this meal again! Read More
(7)
Rating: 5 stars
09/06/2011
Prepared recipe as written...It was delicious. Lots of flavors going on. I prepared it again without marinating the chicken breast and without olives because I ran out. Still delicious and flavorful. Read More
(6)
Rating: 1 stars
09/10/2013
Absolutely disgusting!! The first recipe from AR that I have found inedible.... Read More