Photo: Lily Banse
Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
6 ingredients
30 min + 30 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
344
Calories
42g
Protein
14g
Fat
14g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes