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

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ARTICHOKE-STUFFED CHICKEN BREASTS



Artichoke-Stuffed Chicken Breasts image

This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.

Provided by VickyJ

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 red onion, diced fine (reserve a little for garnish)
1 cup shredded mozzarella cheese, divided in half
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
italian seasoning (to garnish)

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



Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives image

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.

Provided by JennCD

Categories     World Cuisine Recipes     European     Italian

Time 9h

Yield 4

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
1 (8 ounce) bottle Italian-style salad dressing
½ (14 ounce) can artichoke hearts, drained and chopped
½ (6 ounce) can sliced olives, drained
¼ (4 ounce) jar capers, drained
1 (4 ounce) container crumbled feta cheese

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.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 11.8 g, Cholesterol 89.7 mg, Fat 26.7 g, Fiber 2 g, Protein 29.2 g, SaturatedFat 7.8 g, Sodium 1864.4 mg, Sugar 5.8 g

ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS



Artichoke and Feta-Stuffed Chicken Breasts image

These stuffed chicken breasts are super simple and tasty. I love to serve them with a Greek salad.

Provided by Cheryl Barnes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 9

½ cup marinated artichoke hearts, drained and chopped
⅓ cup crumbled feta
¼ cup finely chopped red bell pepper
¼ cup chopped green onion
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 bone-in chicken breasts, with skin
olive oil, or as needed
seasoned salt, or as needed

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).

Nutrition Facts : Calories 350.7 calories, Carbohydrate 2.1 g, Cholesterol 136 mg, Fat 16.1 g, Fiber 0.6 g, Protein 46.9 g, SaturatedFat 5.1 g, Sodium 284.2 mg, Sugar 0.7 g

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