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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
SAVE
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Ingredients
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.
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Health Info
Macros
4g
CARBS
29g
FAT
25g
PROTEIN
Allowed on these diets
KETO
LOW CARB
Contains these allergens
MILK
WHEAT
