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

1. 1

   Put the chicken breast halves in a plastic zipper bag. Shake the bottle of Italian dressing and pour it into the bag. Seal the bag and shake to coat the chicken thoroughly with the dressing; refrigerate for at least 8 hours or overnight.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.

3. 3

   Take the chicken breast halves out and shake off any excess marinade. Discard the remaining marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Pound the chicken firmly with the smooth side of a meat mallet to a thickness of 1/2 inch.

4. 4

   Combine the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the center of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Put the rolled chicken breasts in the prepared baking dish.

5. 5

   Bake in the preheated oven until the chicken is browned and the juices run clear, about 30 minutes.

• Calories 499.66 kcal High
• Protein 32.83 g Good Source
• Carbs 11.83 g Moderate
• Total Fat 36.45 g High
• Saturated Fat 7.37 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 92.05 mg High
• Sodium 1388.51 mg High
• Fiber 0.67 g Low Source
• Sugar 4.41 g Moderate
• Added Sugar 4.55 g Moderate
• Calcium 117.02 mg Low Source
• Iron 1.83 mg Moderate
• Potassium 19.26 mg Low Source
• Vitamin A 108.55 mcg_rae Moderate
• Vitamin C 3.28 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛