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.

Antipasto Stuffed Chicken

CAL/SERV: 560

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 55 MINS

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 c. drained and sliced pepperoncini
• 1/3 c. chopped assorted olives
• 1/4 c. freshly grated Parmesan
• Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat 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.
2. Drizzle olive oil over chicken and season with oregano, garlic powder, salt, and pepper.
3. Stuff each chicken breast with ham, salami, provolone, and pepperoncini, then sprinkle with olives and Parmesan.
4. Bake until chicken is cooked through and no longer pink, about 25 minutes.
5. Garnish with parsley before serving.

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