Mediterranean style stuffed chicken

    (35)
    9 hours

    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.


    34 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:30min  ›  Cook:30min  ›  Extra time:8hr marinating  ›  Ready in:9hr 

    1. 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.
    2. Preheat oven to 180 C / Gas 4. Grease a baking dish with olive oil.
    3. 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.
    4. 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.
    5. Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (27)

    by
    23

    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)

    by
    21

    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)

    by
    17

    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)

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