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My review
Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
5
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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Ingredients
9 h servings 403Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 2735 Ratings
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Most helpful positive review
3/8/2011
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...
Most helpful critical review
9/10/2013
Absolutely disgusting!! The first recipe from AR that I have found inedible....
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3/8/2011
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...
5/12/2010
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 t...
2/16/2011
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 ...
8/18/2010
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 articok...
5/25/2010
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 migh...
8/6/2010
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 parm...
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!
8/6/2010
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 fi...
9/6/2011
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 flav...