Antipasti Stuffed Chicken 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

ANTIPASTI PLATTER

Antipasti Platter image

Provided by Giada De Laurentiis

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced, with cheese
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 4 to 6 servings
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups Prep Time: 15 minutes Cook Time: 1 minute Inactive Prep Time: 12 hours
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Inactive Prep Time: 20 minutes

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.

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