Antipasto Stuffed Chicken Recipes

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.

Steps:

• Make the filling: In a small bowl, mix the mozzarella, sun-dried tomatoes, olives, salami, Parmigiano, oregano, and a few grinds of pepper. Stuff and cook the chicken: If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry. Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side. Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket. Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 tsp. salt and 1/2 tsp. pepper. Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs. Heat the oven to 350°F. Heat the oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts. Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

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.