In this dish, boneless chicken breasts are carefully sliced with Hasselback-style cuts, creating deep pockets within the chicken. These pockets are then stuffed with salami, cheese and pepperoncini rings. The chicken is seared to a golden brown in a skillet and then baked to perfection in the oven. The result is a visually stunning and delicious main course that marries the savory flavors of antipasto with tender, succulent chicken.
What is Hasselback Antipasto Stuffed Chicken?
Hasselback Antipasto Stuffed Chicken is a visually striking and flavorful dish that combines two delicious concepts: the Hasselback technique, which involves making multiple parallel cuts in the chicken breasts, and the bold and savory flavors of antipasto.
WHAT DOES ANTIPASTO MEAN
“Antipasto” is an Italian term that translates to “before the meal” or “before the pasta.” It typically consists of a variety of cold or room-temperature foods, such as cured meats, cheeses, marinated vegetables, olives, and other savory items. This recipe is called antipasto stuffed chicken because it is stuffed with the types of meat and cheese that are typically served as an antipasto in Italy.
Recipe notes:
- Customize the Antipasto Ingredients: You can get creative with the antipasto ingredients. Consider adding ingredients like spinach, feta cheese, capers, or prosciutto for a unique twist. Tailor the stuffing to your taste preferences.
- Pounding the Chicken: If your chicken breasts are thick, you can pound them to an even thickness before stuffing. This helps the chicken cook more evenly.
- Searing the Chicken: Searing the chicken before baking helps develop a nice crust and seal in the flavors. It’s an essential step for a flavorful dish. So do not skip this step!
- Wine Pairing: Consider pairing this dish with a white wine such as a Pinot Grigio or a light red wine like a Chianti, as they complement Italian flavors nicely.
FAQ:
Can I prepare the stuffed chicken ahead of time?
Yes, you can prepare the stuffed chicken a few hours in advance. Store it covered in the refrigerator until you’re ready to cook it. Just remember to remove it from the fridge and let it sit at room temperature for about 20-30 minutes before cooking to ensure even cooking. Check the post for detailed instructions.
Can I costumize the ingredients?
Of course! You can customize the antipasto ingredients to suit your taste preferences. Whether you love olives, artichokes, sun-dried tomatoes, or other ingredients, you have the flexibility to create a stuffing that appeals to you and your family.
Storage instructions:
Store any leftover chicken in an airtight container in the refrigerator for 3-4 days. Reheat thoroughly before serving.
Making in Advance:
- If you want to prepare antipasto stuffed chicken in advance, assemble the dish, including stuffing the chicken breasts, and then refrigerate it.
- Store the prepared but uncooked chicken in an airtight container or wrap it tightly with plastic wrap. Make sure it’s well-sealed to prevent it from drying out or absorbing odors in the fridge.
- You can prepare it up to a day in advance, but it’s best to cook it within 24 hours for the freshest results.
- When you’re ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 20-30 minutes before cooking. This helps ensure even cooking.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 3
Net Carbs: 3 net carbs per serving
What do you need to make Antipasto Stuffed Chicken Breast
- 3 Boneless skinless chicken breast
- 2 Tbsp. Olive oil
- 1 tsp. Italian seasoning
- ½ tsp. Garlic powder
- 3 Slices provolone cheese
- 3 Slices mozzarella cheese
- 12 Pepperoncini pepper rings
- 9 Slices of Sliced salami
- Salt and pepper to taste
How to make Antipasto Stuffed Chicken Breast
Preheat your oven to 375°F (190°C).
To prepare the chicken, make Hasselback-style cuts by slicing horizontally into each chicken breast, being careful not to cut all the way through. Make several parallel cuts, about 1/2 inch apart, and about 80% of the way through the chicken.
Stuff a slice of provolone cheese, a slice of mozzarella cheese and three slices of sliced salami in each chicken breast.
Season the outside of the chicken breasts with salt and pepper, garlic powder and Italian seasoning.
a)
b)
c)
Heat some olive oil in an ovenproof skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear them for 2-3 minutes on each side until they turn golden brown.
Remove the chicken and place into a well greased 9×13 baking dish.
Place the baking dish in the preheated oven and bake the stuffed chicken for about 20-25 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
a)
b)
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
a)
b)
Serve the Hasselback Antipasto Stuffed Chicken hot, garnished with any additional antipasto ingredients or fresh herbs for extra flavor.
Variations:
- Mediterranean Stuffed Chicken: Use Mediterranean-inspired ingredients like Kalamata olives, feta cheese, spinach, and sun-dried tomatoes for the stuffing. Drizzle with olive oil and lemon juice before baking.
- Pesto Stuffed Chicken: Replace the traditional antipasto ingredients with pesto sauce, fresh basil leaves, and mozzarella cheese. Spread a layer of pesto inside the chicken breast before adding the other ingredients.
- Caprese Stuffed Chicken: Stuff the chicken with slices of fresh mozzarella cheese, tomato slices, and basil leaves. Top it with a balsamic glaze after baking for a Caprese twist.
- Air Fryer Version: Instead of baking, you can cook the stuffed chicken in an air fryer for a crispy exterior. Follow your air fryer’s instructions for cooking times and temperatures.
How to serve:
The most common way to serve Hasselback Antipasto Stuffed Chicken is as a main course; Place one stuffed chicken breast on each plate and garnish with additional antipasto ingredients or fresh herbs.
Serve it with your choice of side dishes. Consider options like pasta, rice, roasted vegetables, a green salad, or garlic bread to create a well-rounded meal.
Hasselback Antipasto Stuffed Chicken Breast
Ingredients
- 3 Boneless skinless chicken breast
- 2 Tbsp. Olive oil
- 1 tsp. Italian seasoning
- ½ tsp. Garlic powder
- 3 Slices provolone cheese
- 3 Slices mozzarella cheese
- 12 Pepperoncini pepper rings
- 9 Slices of Sliced salami
- Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
To prepare the chicken, make Hasselback-style cuts by slicing horizontally into each chicken breast, being careful not to cut all the way through. Make several parallel cuts, about 1/2 inch apart, and about 80% of the way through the chicken.
Stuff a slice of provolone cheese, a slice of mozzarella cheese and three slices of sliced salami in each chicken breast.
Season the outside of the chicken breasts with salt and pepper, garlic powder and Italian seasoning.
Heat some olive oil in an ovenproof skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and sear them for 2-3 minutes on each side until they turn golden brown.
Remove the chicken and place into a well greased 9x13 baking dish.
Place the baking dish in the preheated oven and bake the stuffed chicken for about 20-25 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
Serve the Hasselback Antipasto Stuffed Chicken hot, garnished with any additional antipasto ingredients or fresh herbs for extra flavor.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 87mgSodium: 2266mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 30g
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