Antipasto-Stuffed Chicken Breasts

Antipasto-Stuffed Chicken Breasts
Photo by Scott Phillips

Ingredients

  • ¾ cup unbleached all-purpose flour
  • 3 tablespoons chopped pitted Kalamata olives
  • 2 large eggs
  • Freshly ground black pepper
  • 2/3 cup olive oil
  • 2 tablespoons freshly grated Parmigiano Reggiano
  • 1-½ cups fresh breadcrumbs
  • + 6 more ingredients
    • 3 tablespoons chopped oil-packed sun-dried tomatoes
    • 2 teaspoons chopped fresh oregano leaves
    • ¼ cup very finely diced salami
    • 1-½ cups grated whole-milk mozzarella (6 ounces)
    • 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
    • Kosher salt and freshly ground black pepper

In a small bowl, mix the mozzarella, sun-dried tomatoes, olives, salami, Parmigiano, oregano, and a few grinds of pepper.

View full recipe at Fine Cooking

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