Antipasto Baked Smothered Chicken

Name: Antipasto Baked Smothered Chicken
Prep time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; u2153 cup marinated artichoke hearts, chopped; u2153 cup salami, chopped; u00bc cup pepperoncini, chopped; 1 tablespoon capers, drained; 2 tablespoons red-wine vinegar; 1 tablespoon fresh oregano, chopped, plus more for garnish; 1 pound chicken cutlets; u00bd teaspoon ground pepper; 2 ounces fresh mozzarella cheese, thinly sliced

By Cheese, Chicken Broiling, Sautéing

July 6, 2020

Antipasto is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. This Antipasto Baked Smothered Chicken uses that first course to smother some chicken breasts. The outcome is wonderfully, briny and delicious.

Prep: 15 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

3 tablespoons extra-virgin olive oil, divided

⅓ cup marinated artichoke hearts, chopped

⅓ cup salami, chopped

¼ cup pepperoncini, chopped

1 tablespoon capers, drained

2 tablespoons red-wine vinegar

1 tablespoon fresh oregano, chopped, plus more for garnish

1 pound chicken cutlets

½ teaspoon ground pepper

2 ounces fresh mozzarella cheese, thinly sliced

Directions

1Preheat broiler to high.

2Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, capers, vinegar and oregano in a medium bowl.

3Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165° F, 3 to 4 minutes more. Serve the chicken with any pan drippings and oregano, if desired.

Recipe adapted from EatingWell Magazine, January/February 2020.

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