Best 2 Antipasto Chicken Recipes

Antipasto chicken is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or salad. This dish is made with chicken that is marinated in a flavorful mixture of herbs, spices, and olive oil, and then grilled or roasted. The chicken is then served with a variety of antipasti, such as olives, peppers, artichokes, and cured meats. This article will provide you with tips and tricks for finding the best recipe for cooking antipasto chicken. It will also include information on the different ingredients that can be used to make this dish, as well as tips for serving it.

Here are our top 2 tried and tested recipes!

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

ANTIPASTO STUFFED CHICKEN

ANTIPASTO STUFFED CHICKEN image

Categories Chicken Bake Quick & Easy

Yield 4 people

Number Of Ingredients 15

Ingredients

For the filling:
1-1/2 cups grated whole-milk mozzarella (6 ounces)
3 tablespoons chopped oil-packed sun-dried tomatoes
3 tablespoons chopped pitted Kalamata olives
1/4 cup very finely diced salami
2 tablespoons freshly grated Parmigiano Reggiano
2 teaspoons chopped fresh oregano leaves
Freshly ground black pepper
For the chicken:
4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
3/4 cup unbleached all-purpose flour
2 large eggs
1-1/2 cups fresh breadcrumbs
Kosher salt and freshly ground black pepper
2/3 cup olive oil

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.

Tips:

Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If using chicken breasts, pound them thin to ensure even cooking.
Use a flavorful marinade: The marinade is what gives the chicken its flavor, so don't skimp on the ingredients. Use a combination of olive oil, herbs, spices, and citrus juice.
Cook the chicken over medium heat: This will help prevent the chicken from drying out. If you cook it over high heat, the chicken will brown too quickly on the outside and remain raw on the inside.
Don't overcook the chicken: Chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooking will make the chicken dry and tough.
Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Antipasto chicken is a versatile dish that can be served as an appetizer, main course, or salad. It's a great way to use up leftover chicken or vegetables, and it's always a crowd-pleaser. With a few simple tips, you can make antipasto chicken that is flavorful, moist, and tender. So next time you're looking for a quick and easy meal, give antipasto chicken a try. You won't be disappointed!