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

Recipe by JennCD 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.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 pound skinless, boneless chicken breast halves
1 (8 ounce) bottle Italian-style salad dressing
1/2 (14 ounce) can artichoke hearts, drained and chopped
1/2 (6 ounce) can sliced olives, drained
1/4 (4 ounce) jar capers, drained
1 (4 ounce) container crumbled feta cheese

Instructions

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.

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