Best 2 Antipasto Stuffed Chicken Recipes

Take your taste buds on a culinary journey with our delectable "Antipasto Stuffed Chicken" recipe. An explosion of Mediterranean flavors awaits you in this dish, where succulent chicken breasts are transformed into a masterpiece. Savor the perfect harmony of savory cured meats, tangy olives, sun-dried tomatoes, and aromatic herbs, all nestled within tender chicken and baked to perfection. Prepare to indulge in a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

ANTIPASTI STUFFED CHICKEN

Antipasti Stuffed Chicken image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Ingredients

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.

ANTIPASTO

Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories Appetizers and Snacks Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Choose organic or free-range chicken, and use high-quality cheese, olives, and sun-dried tomatoes.
Season the chicken well: Don't be afraid to season the chicken liberally with salt and pepper. This will help to bring out the flavor of the chicken and make it more juicy.
Stuff the chicken loosely: Don't overstuff the chicken, or it will be difficult to cook evenly. Stuff the chicken loosely so that there is some room for the filling to expand.
Roast the chicken at a high temperature: This will help to seal in the juices and prevent the chicken from drying out. Roast the chicken at 425 degrees Fahrenheit for 20-25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and juicy. Let the chicken rest for 10-15 minutes before slicing and serving.

Conclusion:

Antipasto-stuffed chicken is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a perfect antipasto-stuffed chicken that will impress your family and friends.