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Artichoke and Feta Stuffed Chicken Breasts


  • 1 cup chopped artichoke hearts (the marinated kind that comes in cans or jars)
  • ½ cup chopped roasted peppers (from the jar, unless you’re really snobby you can roast them yourself)
  • ¼ cup crumbled feta
  • 1 ½ teaspoon lemon zest
  • 1 teaspoon chopped thyme (optional)
  • 4 boneless chicken breast halves
  • 1 cup seasoned bread crumbs
  • 1 tablespoon butter, melted


  1. Preheat oven to 400°.
  2. In medium bowl, mix together artichoke hearts, roasted peppers, feta, lemon zest and thyme. Set aside.
  3. Place each chicken breast between two sheets of plastic wrap and flatten to 1/4 inch thick with a meat mallet or a rolling pin.
  4. Sit down, have a sip of wine, and rest after such an intense workout.
  5. Dredge flattened chicken in breadcrumbs.
  6. Spoon 1 tablespoon of stuffing mixture (or more if it will fit) onto each piece of chicken and fold in half. Note: sometimes chicken shapes don’t fold perfectly in half and look a little messy. This is normal and does not mean those odd looking pieces won’t taste just as good.
  7. Place folded breast halves in baking dish coated with cooking spray.
  8. Drizzle melted butter over chicken.
  9. Bake at 400° for 25 minutes, uncovered, until chicken is done and very light golden brown.


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