Antipasto Stuffed Chicken Recipes

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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

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

ANTIPASTI STUFFED CHICKEN



Antipasti Stuffed Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Vegetable oil cooking spray
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon ground fennel seed
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large clove garlic, minced
1 cup extra-virgin olive oil
6 slices Genoa salami (2 ounces), chopped
4 thin slices prosciutto, chopped
4 slices provolone cheese (4 ounces), chopped
4 large pepperoncini, stemmed, chopped
4 oil-packed sundried tomato halves, chopped
Four 6-ounce boneless, skinless chicken breasts
4 cups baby arugula (about 4 ounces), lightly packed

Steps:

  • Position a rack in the center of the oven and preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
  • For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic. Gradually whisk in the oil.
  • For the chicken: In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and tomatoes with 1/4 cup of the dressing; toss to blend evenly.
  • Place the chicken breasts, smooth-side down on the work surface with the thickest part at the top and the straight side on the left. Using a very sharp knife and starting on the right side, cut each chicken breast almost in half horizontally (stopping close to the left side), creating a pocket for stuffing. Open the chicken breasts like a book.
  • Mound a fourth of the stuffing onto the right side of the breast, and press firmly to compact. Fold the left side (flap) of the chicken tightly over the stuffing. Lay three 10-inch pieces of string on the work surface 1 to 11/2 inches apart. Place the chicken on the strings and tie the strings around the chicken at intervals to keep the flap closed over the stuffing. Press in any stuffing pieces that fall out.
  • Place the chicken breasts on the prepared baking sheet. Drizzle with 1/4 cup of the dressing.
  • Roast until the chicken is cooked through, 18 to 20 minutes. Using tongs, transfer the chicken to a sheet of foil. Let rest 5 minutes.
  • For serving: Divide the arugula among four plates. Cut the strings off the chicken. Cut each breast on a slight diagonal into 1/2-inch-wide slices. Fan the slices of one breast over the arugula on each plate. Drizzle with the dressing and serve.

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