Antipasto Stuffed Chicken

Antipasto Stuffed Chicken is your new quick and delicious midweek dinner ready and waiting. Super easy to make and absolutely bursting with flavour, you won’t eat chicken breasts any other way again!  

You guys, this. is. incredible… Like seriously. Antipasto by itself is already one of my favourite things to eat, but stuff it inside some juicy chicken breasts and wrap it in some crispy prosciutto?? Literally drooling all over again at the thought.

I know what you’re thinking, how do you come up with these things!?

To be honest with you it’s usually a lightbulb kind of situation with most things I make, but this was a little different.

For those of you who don’t know, I send out a weekly roundup to my awesome email subscribers and offer a vote on which recipes they’d like to see be made. Last week’s vote included ‘antipasto pasto’ and ‘stuffed chicken breasts’. Yeah you see where I’m going with this. ‘Stuffed chicken breasts’ was the winning vote, but not by much.

So essentially here we are.. Antipasto stuffed chicken breasts.

First things first…

What is antipasto?

Antipasto, otherwise known as Antipasti (which is the plural) is a selection of pickled or cured meats often served with cheese, bread, herbs and other small food items such as olives, artichoke hearts and mushrooms. It means ‘before the meal’ and is often served as the first dish at an Italian meal.

How to make Antipasto Stuffed Chicken

As you can imagine this recipe is super quick and easy!

1. Slice a pocket into the side of your chicken breasts, making sure you don’t cut all the way through.
2. Season inside out with oregano and black pepper
3. Stuff your antipasto ingredients in the pocket, working in layers.
4. Wrap in prosciutto and bake in the oven until cooked throughout.

Simple right? No fuss dinner ready and waiting!

What antipasto ingredients to use

Honestly the world is your oyster, follow your tastebuds. Here I use:

• Sun dried tomatoes
• Mozzarella
• Olives
• Artichoke Hearts

In terms of baking in the oven, there’s two things to keep in mind.

First thing is ensuring that you coat the prosciutto in a thin layer of olive oil. Prosciutto is incredibly thin so doesn’t have a huge amount of fat on it. To protect it from drying out in the oven, just a thin layer of oil will help it crisp and keep it a little moist.

Second is to make sure you secure the pocket opening so everything doesn’t pour out. I like to stuff as much as physically possible in the breasts so for me a toothpick/cocktail stick is a must!

Although a bit of cheese spill ain’t a bad thing right?

So for your next quick and easy dinner, look no further than these antipasto stuffed chicken breasts! A truly delicious way to serve chicken without the fuss of frying. Just cut them, stuff them, wrap them and bake them. You’d be a fool not to give this fool proof recipe a go 😉

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How to make Antipasto Stuffed Chicken (Full Recipe & Video)

5 from 4 votes

Antipasto Stuffed Chicken

By: Chris Collins

Antipasto Stuffed Chicken is your new quick and delicious midweek dinner ready and waiting. Super easy to make and absolutely bursting with flavour, you won't eat chicken breasts any other way again!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 2

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Ingredients 

1x2x3x

• ▢ 2 Chicken Breasts
• ▢ 125g / 4.4oz Mozzarella, sliced
• ▢ 6-8 Olives, pitted & sliced
• ▢ 6 Sun Dried Tomatoes
• ▢ 5 slices Prosciutto
• ▢ 2 Artichoke Hearts, sliced
• ▢ 1/2 tsp Oregano
• ▢ Black Pepper, to taste
• ▢ Olive Oil
• ▢ 6 Toothpicks/Cocktail sticks

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Instructions 

• Pre heat oven to 200c/390f.
• Slice a pocket into the side of each chicken breast. Try and slice as deep and wide as you can, but don't go all the way through. Season inside out with oregano and black pepper.
• Stuff your chicken with the ingredients (apart from prosciutto), working layer by layer and making sure the mozzarella is in the centre. 
• Wrap each breasts with 2 and a half slices of prosciutto, then secure with 3 toothpicks/cocktail sticks.
• Spray with a little olive oil then pop in the oven for 20mins or until white through the centre with the juices running clear.

Video

Notes

a) Salt - As you can see I have used no salt here. Most if not all of the ingredients used are already pretty salty, so in my opinion you don't need to add any more. And trust me, I love me some salt. My advice is to stick without it and only season after cooking if you think it needs it.

 

b) Marinaded Ingredients - All of the fillings are often sold in oils/marinades which add even more flavour to the chicken. If you get to choose, for example between sun dried tomatoes with or without a brine, choose those in the brine. The added oil will help lubricate the chicken and prevent it from drying out. Just dry them a tiny bit before you use them if they're swimming in oil. 

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Nutrition

Calories: 401kcal | Carbohydrates: 12.11g | Protein: 67g | Fat: 9.5g | Saturated Fat: 1.739g | Polyunsaturated Fat: 1.382g | Monounsaturated Fat: 5.177g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1533mg | Potassium: 1091mg | Fiber: 5.5g | Sugar: 1.62g | Vitamin A: 1100IU | Vitamin C: 18.2mg | Calcium: 660mg | Iron: 2.9mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For another another way to jazz up your chicken breasts for dinner, check out my Pistachio Crusted Chicken with Honey Money Mustard Cream Sauce!

If you loved this Antipasto Stuffed Chicken recipe then be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!