Antipasto Stuffed Chicken
When it comes to delicious antipasto, few things compare. The only downside is that a meat and cheese spread alone never quite satisfies as a full dinner (although we wish it did!). However, thanks to the creation of Antipasto Grilled Cheese and now this stuffed chicken recipe, we've found the solution.While the hasselback technique is relatively simple, it's important to note that it can get a bit messy. The stuffing is bound to spill out of the chicken, but that's what adds an extra layer of deliciousness to the dish.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp. extra-virgin olive oil
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 1/4 lb. deli ham
- 1/4 lb. salami
- 4 slices provolone, halved
- 1 c. drained and sliced pepperoncini
- 1/3 c. chopped assorted olives
- 1/4 c. freshly grated Parmesan
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 400°. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a baking sheet.
- Drizzle olive oil over chicken and season with oregano, garlic powder, salt, and pepper.
- Stuff each chicken breast with ham, salami, provolone, and pepperoncini, then sprinkle with olives and Parmesan.
- Bake until chicken is cooked through and no longer pink, about 25 minutes.
- Garnish with parsley before serving.
Nutrition
Calories: 700kcalCarbohydrates: 4gProtein: 83gFat: 37gSaturated Fat: 13gCholesterol: 271mgSodium: 1882mgPotassium: 1240mgFiber: 2gCalcium: 389mgIron: 3mg
Tried this recipe?Let us know how it was!