Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
Servings Per Recipe: 4 Calories: 403.1
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*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.
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.
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.
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!
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.
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.
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.
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!