This is a simple and delicious chicken recipe. Chicken is marinated in an Italian dressing, pounded thin, stuffed with a mixture of artichokes, olives, capers and feta, before being baked to perfection.
Another keeper from AR! A couple of slight changes due to lack of a whole bottle of Italian salad dressing. I only had a few tbsp of bottled dressing so I improvised with EVOO, fresh lemon juice, scallion onions, 1 tsp crushed sage, 1tbsp crushed oregano, 4 large minced garlic cloves and cracked pepper for the marinade. Used kalamata olives for a more authentic Greek taste and threw in 2 tbsp of bottled sundried tomates I had to use up. I had a 1lb Jurrasic Park sized chicken breast that I pounded out and stuffed with all of the filling ingreduents and baked for 45 mins. Perfection! Definitely will make again. Served with orzo cooked in my homemade chicken stock and a Greek salad. - 08 Mar 2011 (Review from Allrecipes US | Canada)
Very good. Made this in the last moment and marinated in sherry and italian dressing for just ten minutes. Used kalamata olives, which I think work better in combination with other ingredients than regular olives. Baked for the designated time, but also put on broil for a few minutes to give it a nice browning. Mmmm. - 12 May 2010 (Review from Allrecipes US | Canada)
Instead of artichoke hearts I use spinach. The feta in this dish brings out lots of great flavor. I serve this over brown rice...Make sure to OVERstuff the chicken...the extra sauce makes for a great rice topping! - 16 Feb 2011 (Review from Allrecipes US | Canada)