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Antipasti Stuffed Chicken Recipe

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This recipe for Antipasti Stuffed Chicken is from Those Phillips Girls Can Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/2 cup red wine vinegar
2 tsp. dried oregano
1 tsp. Dijon mustard
1 clove garlic minced
1 tsp. salt
1 tsp. fresh ground pepper
1 cup good olive oil

Chicken:
4 boneless chicken breasts
6 slices Genoa salami chopped
4 slices prosciutto chopped
4 slices provolone chopped
4 pepperoncini chopped
2-3 oil packed sun dried tomatoes chopped
4-5 cups baby arugula
Directions:
Directions:
Mix ingredients for dressing and set aside

Preheat oven to 450
Spray a heavy duty sheet pan

In a bowl mix salami, prosciutto, provolone, pepperocini, and tomatoes with a 1/4 cup dressing.

Place chicken on board and with a very sharp knife start cutting from the side almost through to form a pocket.
Place 1/4 of filling in the chicken and fold over the top.
Have 3 ten inch cotton strings for each breast already cut, tie top, middle and bottom of chicken breast. Place on baking sheet and repeat with remaining breasts.

Drizzle with a 1/4 cup dressing

Roast until chicken is cooked through 18-20 min.
With tongs remove to foil and let rest 10 minutes

Divide arugula among plates, take the breast and remove the strings, cut slightly on the diagonal place on greens and drizzle with dressing and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1-1 1/2 with cooking time
Personal Notes:
Personal Notes:
Great chicken dish, the dressing is tangy and flavors the chicken really well and also keeps the chicken moist and juicy.

 

 

 

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