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Baked Chicken a la Antipasto

Enjoy a fresh, flavorful twist to your baked chicken with this antipasto-inspired recipe. Combining marinated artichoke hearts, salami, pepperoncini and more, it brings a tantalizing taste adventure to your plate.
2
20 min
TOTAL TIME
393
CALORIES
$2.18
PER SERVING
Baked Chicken a la Antipasto
Ingredients
9 INGREDIENTS
4 SERVINGS
Chicken Cutlets
1 lb chicken cutlets
Fresh Oregano
1 tbsp fresh oregano
chopped
Chopped Pepperoncini
1/4 cup chopped pepperoncini
Red Wine Vinegar
2 tbsp red wine vinegar
Fresh Mozzarella Cheese
2 oz fresh mozzarella cheese
thinly sliced
Ground Black Pepper
1/2 tsp ground black pepper
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Salami
1/3 cup salami
chopped
Marinated Artichoke Hearts
1/3 cup marinated artichoke hearts
chopped
Directions
8 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
Preheat your oven to broil on high.
2
In a medium bowl, mix 2 tablespoons of extra-virgin olive oil, chopped marinated artichoke hearts, chopped salami, chopped pepperoncini, red-wine vinegar, and chopped fresh oregano until combined.
3
Heat the remaining 1 tablespoon of extra-virgin olive oil in a large ovenproof skillet over medium-high heat.
4
Sprinkle the chicken cutlets evenly with ground black pepper, then add them to the pan.
5
Cook the chicken cutlets until they start to brown, approximately 3 minutes.
6
Carefully turn over the chicken cutlets and top each piece evenly with the artichoke mixture, followed by the thinly sliced fresh mozzarella cheese.
7
Transfer the skillet to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part registers 165 degrees Fahrenheit, approximately 3 to 4 minutes.
8
Serve the chicken immediately with any pan drippings to enhance the flavor.
Health Info
Macros
4g
CARBS
29g
FAT
25g
PROTEIN
Allowed on these diets
LOW CARB
KETO
Contains these allergens
MILK
WHEAT