Antipasto Stuffed Chicken

5 from 4 votes

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 Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Ingredients

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

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.

Nutrition