Baked Antipasto Smothered Chicken
Happy Hump Day! I hope everyone is having a good week, despite the COVID craziness that continues. I've had this recipe for a while now, and am so happy I finally got to make it last night - it was delicious! This was really easy to make, and also pretty fast, which is great for a weeknight dinner. The flavor was great and well balanced. I decided to pair this with some mashed cauliflower that I had on hand. I followed the recipe very closely, but just a very minor change here and there. Enjoy!
1 lb chicken cutlets (you could use thighs as well)
3 tb olive oil, separated
2 tb red wine vinegar
1 tb fresh oregano, chopped (plus extra for garnish if desired)
1/2 tsp ground black pepper
1/4 cup banana peppers, diced
1/3 cup genoa salami, chopped
1/3 cup marinated artichoke hearts, cut into chunks
1 oz fresh herbed mozzarella cheese, sliced thin
1 oz fresh provolone cheese, sliced thin
Preheat the oven to broiler on high. In an oven-safe dish (or cast iron), add 1 tb olive oil to the pan over medium-high heat. Add the chicken and season with the pepper on both sides. Cook over medium-high heat for approximately 3 minutes. Flip the chicken and cook another minute. Add the antipasto mixture evenly over the chicken. Top with the sliced cheese to cover the chicken (you may need to adjust how many slices you use based on the dish). Place in the oven and cook under the broiler for 3 minutes. Remove from the oven and serve with your desired side and oregano for garnish, if desired.