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sliced Mediterranean stuffed chicken with olives and artichokes spilling out on a ceramic plate, wide horizontal shot, lemon wedge and oregano garnish, bright natural light, shallow depth of field, landscape orientation

Mediterranean Chicken with Olive and Artichoke Stuffing

Chicken filled with olives, artichokes, and herbs.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts butterflied
  • 1/2 cup marinated artichoke hearts chopped
  • 1/3 cup Kalamata olives chopped
  • 1/2 cup crumbled feta
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1 lemon zested

Method
 

  1. Heat oven to 400F and grease a baking dish.
  2. Mix artichokes, olives, feta, and lemon zest in a bowl.
  3. Spoon the filling into each butterflied breast and secure with toothpicks.
  4. Brush the outside with olive oil and oregano.
  5. Bake 24 to 28 minutes until the chicken reaches 165F.
  6. Rest 5 minutes and finish with a squeeze of lemon.

Notes

The olives and feta are salty, so go light on added salt.