About this recipe: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.
450g skinless, boneless chicken breast fillets
225ml Italian style salad dressing
1/2 (400g) tin artichoke hearts, drained and chopped
50g sliced olives, drained
1/4 (100g) jar capers, drained
115g crumbled feta cheese
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Place the chicken breast fillets into a plastic resealable freezer bag. Pour Italian salad dressing 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 180 C / Gas 4. Grease a baking dish with olive oil.
Remove the chicken breast fillets and shake off excess marinade. Discard the leftover marinade. Place the chicken between a resealable freezer bag on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1.25cm.
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 cocktail sticks. 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.