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Chicken topped with Antipasto ingredients

Antipasto Smothered Chicken

Chicken cutlets topped with your favorite anitpasto toppings like olives, pepperoni, artichokes, and pepperoncini.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 488kcal
Author: Hezzi-D

Ingredients

  • 3 T. olive oil
  • 1/3 c. marinated artichoke hearts chopped
  • 1/3 c. pepperoni chopped
  • 1/4 c. pepperonici chopped
  • 1/4 c. sun dried tomatoes chopped
  • 1/4 c. olives chopped
  • 2 T. red wine vinegar
  • 2 t. oregano
  • 1 t. salt
  • 1 t. black pepper
  • 1 lb. boneless skinless chicken cutlets
  • 1/4 c. mozzarella cheese

Instructions

  • Preheat the oven to 375 degrees.
  • In a medium bowl combine 2 tablespoons oil, artichok hearts, pepperoni, pepperoncini, sun dried tomatoes, olives, red wine vinegar, and oregano in a bowl.
  • Heat the remaining oil in a large oven proof skillet over medium high heat.
  • Sprinkle the chicken cutlets with salt and pepper and add to the skillet.
  • Cooke for 3-4 minutes on each side or until they begin to brown.
  • Top each chicken cutlet with a quarter of the artichoke and pepperoni mixture. Sprinkle with the mozzarella cheese.
  • Place the skillet in the oven for 10-12 minutes or until the chicken is cooked through.
  • Carefully remove the skillet from the oven and serve the chicken over couscous or rice.

Notes

Recipe adapted from Eating Well

Nutrition

Serving: 1g | Calories: 488kcal | Carbohydrates: 9g | Protein: 45g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Cholesterol: 154mg | Sodium: 1127mg | Fiber: 2g | Sugar: 2g