Antipasto-Stuffed Chicken
Nothing compares to a delicious antipasto. Our only concern with the assortment of meat and cheese is that it doesn't quite suffice as a satisfying dinner on its own (although we wish it did!). However, with the introduction of the Antipasto Grilled Cheese and now this stuffed chicken, we've cracked the code.While the hasselback method is quite simple, it's important to note that it's not the tidiest process. The stuffing will inevitably spill out of the chicken, but that's what adds to its delectable appeal.
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!