Antipasti Stuffed Chicken Recipes

ANTIPASTO CHICKEN

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.

ANTIPASTI PLATTER

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

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.