Antipasto Baked Smothered Chicken

Name: Antipasto Baked Smothered Chicken
Total time: 20 min
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

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Total: 20 minutes

Author : Adam Dolge

Ingredients

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3 tablespoons extra-virgin olive oil, divided⅓ cup chopped marinated artichoke hearts⅓ cup chopped salami¼ cup chopped pepperoncini2 tablespoons red-wine vinegar1 tablespoon chopped fresh oregano, plus more for garnish1 pound chicken cutlets½ teaspoon ground pepper2 ounces fresh mozzarella cheese, thinly sliced

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Instructions

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Step 1

Preheat broiler to high.

Step 2

Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl.

Step 3

Heat the remaining 1 tablespoon oil in a large ovenproof 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.