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

Recipe View Marinate the Chicken: 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 for at least 8 hours, or preferably overnight for enhanced flavor. (8+ hours)

Recipe View Prepare for Baking: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with olive oil to prevent sticking. (5 minutes)

Recipe View Pound the Chicken: Remove the chicken breast halves from the marinade and shake off any excess. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic wrap (resealable freezer bags work well) on a solid surface. Using the smooth side of a meat mallet, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking. (10 minutes)

Recipe View Prepare the Filling: In a mixing bowl, combine the chopped artichoke hearts, drained olives, drained capers, and crumbled feta cheese. Mix thoroughly to ensure an even distribution of flavors. (5 minutes)

Recipe View Stuff and Roll: Spoon approximately 2 tablespoons of the feta mixture into the center of each flattened chicken breast. Carefully roll each chicken breast around the filling, creating a neat and secure roll. Use toothpicks to secure the seam, preventing the filling from escaping during baking. (15 minutes)

Recipe View Bake to Perfection: Place the rolled chicken breasts into the prepared baking dish. Bake in the preheated oven until the chicken is nicely browned and the juices run clear when pierced with a fork, approximately 30 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). (30 minutes)