Stuffed Chicken Breasts With Artichoke Hearts Feta Cheese Capers And Black Olives Recipes

ARTICHOKE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and treat with nonstick cooking spray.
• Slice chicken breast in half carefully and open up to a larger piece (butterfly).
• Salt and pepper both sides.
• Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
• Place 1 Tbsp of filling on each opened breast and fold over gently.
• Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
• Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
• Put back in the oven for 5 min, or until cheese just starts to melt.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES

Steps:

• 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.

ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
• Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).