Best Antipasti Stuffed Chicken Recipes

ANTIPASTO BAKED SMOTHERED CHICKEN

Antipasto Baked Smothered Chicken image

We like the touch of heat that pepperoncini give to this briny chicken, but if you really want to turn up the spiciness, swap them for hot cherry peppers.

Provided by Adam Dolge

Categories Quick & Easy Low-Calorie Chicken Recipes

Time 20m

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, divided
⅓ cup chopped marinated artichoke hearts
⅓ cup chopped salami
¼ cup chopped pepperoncini
2 tablespoons red-wine vinegar
1 tablespoon chopped fresh oregano, plus more for garnish
1 pound chicken cutlets
½ teaspoon ground pepper
2 ounces fresh mozzarella cheese, thinly sliced

Steps:

Preheat broiler to high.
Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Serve the chicken with any pan drippings and oregano, if desired.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 2.8 g, Cholesterol 81.5 mg, Fat 19.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 4.9 g, Sodium 476.1 mg, Sugar 0.2 g

ANTIPASTO CHICKEN

Antipasto Chicken image

Mouthwatering ingredients from an antipasto platter combine with chicken breasts for a fabulous Italian feast!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive or vegetable oil
1 teaspoon garlic pepper
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 jar (6 ounces) marinated artichoke hearts, undrained
1 small green bell pepper, chopped ( 1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 can (2 1/4 ounces) sliced ripe olives, drained
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
Crumbled feta cheese, if desired

Steps:

Heat oil in 12-inch skillet over medium heat. Sprinkle garlic pepper over chicken. Cook chicken in oil about 8 minutes, turning once, until brown on both sides.
Mix undrained artichokes and remaining ingredients except cheese in medium bowl. Cut large artichoke pieces in half if necessary. Spoon mixture over chicken. Cook about 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cheese.

Nutrition Facts : Calories 245, Carbohydrate 10 g, Cholesterol 75 mg, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg