These are unquestionably the tastiest sandwiches to serve both yourself and your guests! The components are popular, tasty, and give your mouth a marinated thrill. If you don’t want to use fish sauce, here is a substantial vegetarian alternative that uses portobello mushrooms instead of the high-calorie sandwich that you can typically purchase at your neighborhood Vietnamese baguette store.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 (8 ounce) bottle Italian-style salad dressing
- ½ (14 ounce) can artichoke hearts, drained and chopped
- ½ (6 ounce) can sliced olives, drained
- ¼ (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.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 8 g |
| Sodium | 1864 mg |
| Sugars | 6 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I made it, the chicken was dry. The second time I made it, I added chicken broth and it was much better.
This is a terrific recipe! I used a low calorie, bottled Greek salad dressing as the marinade and added thawed, well-drained frozen spinach to increase the veggies.
Served this for a church dinner! Everyone loved it!!!
Absolutely disgusting!! The first recipe from AR that I have found inedible….
WOW!!! The greatest recipe on here. I did change it up a bit, but nothing that affected the taste. I doubled the recipe, and instead of rolling the chicken up, I layered half of the flattened chicken in the bottom of a casserole dish, put the cheese mix in the middle, and the other half of the chicken on top. I also added a cup or so of chopped fresh spinach, and dried tomatoes to the cheese mis – just because I had them on hand, and because other reviewers said they added them. I topped it with a mix of Italian bread crumbs and parmesan cheese. This is just fyi…. the recipe didn’t necessarily need these changes… This will be a go to recipe for this house. YUMM!
Yummy! I didn’t have time to marinate, but this was still really delicious! Like another reviewer, I also used Kalamata olives. Definitely think they match better with capers and feta. The filling was so delicious that I ate what didn’t fit in the chicken as an appetizer!
Simple yet looks fancy. Just make sure not to over cook. I pounded mine pretty thin so they dried out but I poured the juice they released over ’em right before serving so they were good to go!
this was pretty good….used mixed olives (Kalamata/green/black)
This was very good, flavorful and healthy!
Great flavors! Thought my kids would protest and not eat, but they loved it. A great recipe and change up to our traditional weekly chicken dish!
This was satisfying, healthy, and delicious. I thought artichokes tasted a bit odd paired with olives, but it didn’t detract from the dish too much. Like many other posters, I also used kalamata olives rather than the plain black ones.
Served to a Bridge Club (8 women) and they ate every bite, and raved about the flavor.
Prepared recipe as written…It was delicious. Lots of flavors going on. I prepared it again without marinating the chicken breast and without olives because I ran out. Still delicious and flavorful.
I was getting bored of making the same old thing and fell upon this recipe. It is so good that I am making a second time tonight. I didn’t have time for the chicken to marinate in Italian dressing so instead used a pack of McCormick’s Grill Mates garlic, herb and wine flavor. It doesn’t have to marinate as long and worked really well. I used kalamata olives. Otherwise I did the recipe as written. Delicious!!
I tried this recipe almost exactly as written. The only changes I made were to pound out the chicken prior to marinating, and I only marinated it for 3-4 hours. Also, I used kalamata olives, as those are our favorite. It probably took about 40 minutes until I was sure the chicken was cooked through. It was DELICIOUS and so, so easy. The chicken was tender and juicy, and the filling ingredients complemented each other nicely. This was the first time I’d ever experimented with a stuffed chicken recipe, and after one bite the boyfriend and I declared this recipe a keeper. We’re playfully arguing over who gets to eat the leftovers for dinner tonight. We’ll probably experiment some with other ingredients in the stuffing, but this recipe will probably see weekly use from now on.
This is a great recipe, just what i had in mind. It’s not even finished yet but i know everyone will LOVE it. Only one problem is i started eating the filling by itself before i started stuffing, so i kinda ran out before i was supposed to but soooooo good! 🙂 All the comments helped, i did everything as the recipe said only added the sundried tomatoes and used the kalamata olives.
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.
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!
So Delicious! My husband loved it and he is not a big fan of Feta Cheese and Artichokes! I also added Sundried Tomatoes. I am making it again tonight!
This recipe is delicious! I have never made anything like this before but it was extremely easy and quick to prepare so I will definitely make it again.
This was good, Family liked it. I marinated the chicken over night. My family do not care for capers, so I omitted them from the recipe. I added Kalamata olives and used the whole can of articoke hearts. I finished them off with a sprinkle of italian spices.