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Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
540 minutes
Overnight marinated chicken stuffed with savory feta, a delicious make-ahead dish for a special meal.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves
  • 1 (8 ounce) bottle Italian-style salad dressing
  • 0.5 (14 ounce) can artichoke hearts, drained and chopped
  • 0.5 (6 ounce) can sliced olives, drained
  • 0.25 (4 ounce) jar capers, drained
  • 1 (4 ounce) container crumbled feta cheese
Instructions:
  • Add the chicken breast halves to a resealable plastic bag. Shake the Italian dressing bottle well and pour it into the bag. Seal the bag, shake to evenly coat the chicken, then refrigerate for at least 8 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat a baking dish with flavorful olive oil.
  • Take out the chicken breast halves and remove any extra marinade. Discard the remaining marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags are great for this) on a sturdy surface. Gently pound the chicken with the flat side of a meat mallet until it reaches a 1/2-inch thickness.
  • Combine artichoke hearts, olives, capers, and feta cheese in a bowl. Spoon 2 tablespoons of the mixture onto each flattened chicken breast. Roll up the chicken and secure with toothpicks before placing in the baking dish.
  • Roast the chicken in the oven until golden brown and the juices are clear, approximately 30 minutes.

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