ANTIPASTO STUFFED CHICKEN
Steps:
- Make the filling: In a small bowl, mix the mozzarella, sun-dried tomatoes, olives, salami, Parmigiano, oregano, and a few grinds of pepper. Stuff and cook the chicken: If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry. Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side. Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket. Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 tsp. salt and 1/2 tsp. pepper. Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs. Heat the oven to 350°F. Heat the oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts. Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.
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Vicky Chepkemoi
[email protected]I've made this recipe several times and it's always a hit. My family loves the combination of flavors in the stuffing.
Miranda Curry
[email protected]This is one of my favorite chicken recipes. The stuffing is so flavorful and the chicken is always cooked perfectly.
MD SHAKIL KHONDOKAR
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually serve it with a side of roasted vegetables.
Ruth Shonga
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken was so moist and flavorful, and the stuffing was amazing.
Shuiafa Pagunni
[email protected]I'm not a big fan of antipasto, but I thought I'd give this recipe a try. I was pleasantly surprised! The stuffing was delicious and the chicken was cooked perfectly.
Shirin Akther
[email protected]This recipe is a great way to use up leftover antipasto. I had some leftover artichoke hearts, sun-dried tomatoes, and olives, and they were perfect for the stuffing.
MrBatgodess
[email protected]I made a few substitutions to the recipe and it turned out great! I used turkey instead of chicken and added some chopped spinach to the stuffing.
Julieanna Chavez
[email protected]This recipe was a bit too complicated for me and the end result was not worth the effort.
AG Cricket
[email protected]I followed the recipe exactly and the chicken turned out dry and the stuffing was bland. I was very disappointed.
oluwakemi oluyori
[email protected]This was a great recipe! The chicken was juicy and the stuffing was flavorful. I would definitely recommend this recipe to others.
Shahzad Bhatti
[email protected]I made this dish for my family and they loved it! The chicken was cooked perfectly and the stuffing was delicious. I will definitely be making this again.
Faheem Hassan
[email protected]This recipe was a hit at my dinner party last night! The chicken was moist and flavorful, and the antipasto stuffing was a perfect complement. I will definitely be making this again.