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Chicken

Antipasto Baked Smothered Chicken

We like the touch of heat that pepperoncini give to this briny chicken, but if you really want to turn up the spiciness, swap them for hot cherry peppers.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • ⅓ cup chopped marinated artichoke hearts
  • ⅓ cup chopped salami
  • ¼ cup chopped pepperoncini
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • 1 pound chicken cutlets
  • ½ teaspoon ground pepper
  • 2 ounces fresh mozzarella cheese, thinly sliced

Directions

  1. Preheat broiler to high.
  2. Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl.
  3. Heat the remaining 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Serve the chicken with any pan drippings and oregano, if desired.