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Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
- 1 pound skinless, boneless chicken breast halves
- 1 (8 ounce) bottle Italian-style salad dressing
- 1/2 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 (6 ounce) can sliced olives, drained
- 1/4 (4 ounce) jar capers, drained
- 1 (4 ounce) container crumbled feta cheese
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 26.7g|
|Saturated Fat 7.8g|
|Total Carbohydrate 11.8g|
|Dietary Fiber 2g|