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Stuffed Chicken with Feta and Artichokes

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
540 min
SERVINGS
4 servings
Dinner
Stuffed Chicken with Feta and Artichokes
Ingredients
  • 1 pound skinless, boneless chicken breast halves
  • 1 (8 ounce) bottle Italian-style salad dressing
  • 1/2 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 (6 ounce) can sliced olives, drained
  • 1/4 (4 ounce) jar capers, drained
  • 1 (4 ounce) container crumbled feta cheese
Instructions
1
Place the chicken breast halves in a sealed container, ensuring they are completely submerged in Italian dressing. Refrigerate for at least 8 hours or overnight to allow the flavors to meld together.
2
To prepare the oven, preheat it to 350 degrees F (175 degrees C), then grease a baking dish with olive oil to prevent sticking.
3
Once the chicken has marinated, remove it from the container and discard any excess dressing. Place the chicken on a stable surface, covered with two sheets of plastic to prevent mess.
4
Using a meat mallet, gently pound the chicken breasts to an even thickness of 1/2 inch. This will help them cook evenly and prevent overcooking.
5
Meanwhile, combine the artichoke hearts, olives, capers, and feta cheese in a bowl. Spoon approximately 2 tablespoons of the mixture onto each flattened chicken breast, then roll them into compact cylinders.
6
Secure the rolled chicken breasts with toothpicks to maintain their shape during baking. Place them in the prepared baking dish, ensuring they are not overlapping.
7
Bake the chicken in the preheated oven for approximately 30 minutes, or until it has browned and the juices run clear.