
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
55 mins
Cal/Serv:
700
There's nothing better than good antipasto. Our only qualm with the meat and cheese spread is that it's never a truly satisfying dinner on its own (thought we desperately want it to be!). But by way of Antipasto Grilled Cheese and, now, this stuffed chicken, we've figured it out.
Though the hasselback technique is very easy, know it's not the neatest process ever. Stuff will inevitably spill out of the chicken, and that's what makes it even more delish.
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Ingredients
- 4
boneless skinless chicken breasts
- 2 Tbsp.
extra-virgin olive oil
- 1 tsp.
dried oregano
- 1/2 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
- 1/4 lb.
deli ham
- 1/4 lb.
salami
- 4
slices provolone, halved
- 1 cup
drained and sliced pepperoncini
- 1/3 cup
chopped assorted olives
- 1/4 cup
freshly grated Parmesan
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 400°. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a baking sheet.
- Step 2Drizzle olive oil over chicken and season with oregano, garlic powder, salt, and pepper.
- Step 3 Stuff each chicken breast with ham, salami, provolone, and pepperoncini, then sprinkle with olives and Parmesan.
- Step 4 Bake until chicken is cooked through and no longer pink, about 25 minutes.
- Step 5Garnish with parsley before serving.
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