Keto Muffuletta Chicken Recipes

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KETO MUFFULETTA CHICKEN



Keto Muffuletta Chicken image

Provided by Kyndra Holley

Number Of Ingredients 20

1 1/2 pounds chicken breasts (4 breasts total)
1/4 cup butter (1/2 stick)
4 ounces salami, thinly sliced
4 ounces provolone cheese, sliced
4 ounces mortadella, thinly sliced
4 ounces mozzarella cheese, sliced
4 ounces capocollo, thinly sliced
2 cups Olive Salad (Recipe Below)
1 1/2 cups giardiniera pickled vegetables
1 cup green olives
1 cup Kalamata olives
1/2 cup pepperoncini
1/3 cup red wine vinegar
1/4 cup roasted red peppers
1/4 cup olive oil
4 large cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 cup capers

Steps:

  • In a large skillet over medium-high heat, pan-sear the chicken breasts in the butter until they are golden brown and slightly crispy, about 8 minutes each side.
  • Preheat the oven to 350°F
  • Place the chicken breasts on a rimmed baking sheet. Layer each breast with the salami, provolone, mortadella, mozzarella and capocollo. Bake on the middle rack for 10 minutes.
  • Remove the chicken breasts from the oven and top with a heaping portion of Olive Salad.
  • In a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, red wine vinegar, roasted red peppers, olive oil and garlic. Pulse until all the ingredients are roughly chopped.
  • Pulse in the oregano, basil and black pepper until incorporated.
  • Stir in the capers. Cover and refrigerate for at least 1 hour before serving.

CHICKEN MUFFULETTA SALAD



Chicken Muffuletta Salad image

Categories     Salad     Chicken     Herb     Olive     Poultry     Tomato     Picnic     Quick & Easy     Lunch     Meat     Celery     Summer     Party     Potluck     Oregano     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

1/3 cup purchased olive oil vinaigrette
2 large garlic cloves, minced
2 tablespoons chopped fresh oregano
1/2 pound diced cooked chicken (about 2 cups)
1 1/2 cups diced seeded plum tomatoes
1 cup diced celery
1/2 cup diced salami
1/2 cup pimiento-stuffed olives, chopped

Steps:

  • Whisk first 3 ingredients in medium bowl to blend. Mix in all remaining ingredients. Season salad with salt and pepper. Mound salad on plates.

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