Stuffed Chicken Breasts With Artichoke Hearts Feta Cheese Capers And Black Olives Recipes

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ARTICHOKE-STUFFED CHICKEN BREASTS



Artichoke-Stuffed Chicken Breasts image

This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.

Provided by VickyJ

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 red onion, diced fine (reserve a little for garnish)
1 cup shredded mozzarella cheese, divided in half
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
italian seasoning (to garnish)

Steps:

  • Preheat oven to 375°F.
  • Line sheet pan with aluminum foil and treat with nonstick cooking spray.
  • Slice chicken breast in half carefully and open up to a larger piece (butterfly).
  • Salt and pepper both sides.
  • Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
  • Place 1 Tbsp of filling on each opened breast and fold over gently.
  • Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
  • Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
  • Put back in the oven for 5 min, or until cheese just starts to melt.

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS



Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Steps:

  • Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  • Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  • Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  • Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

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