More Great Recipes: Poultry | Vegetable

Antipasto Chicken

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Serves | Prep Time | Cook Time


2 boneless, skinless chicken breasts
½ cup cracker meal
1 tablespoon olive oil
Angel hair pasta
2 tablespoons grated fresh parmesan cheese, divided
1 jar marinated artichokes, drained, cut in pieces
10 sliced large green olives (or 15 sliced small green olives), drained - pimento-stuffed are fine
1 small can sliced black olives, drained
4 green onions, cut into small pieces
¼ cup sliced pepperoncini (Italian) peppers
1 medium tomato, diced
¾ package crumbled feta cheese
1 tablespoon olive oil
6 cloves garlic, minced or crushed
2 tablespoons basil pesto
1 teaspoon red pepper flakes
Salt to taste

1. Combine all antipasto ingredients in a medium glass bowl; cover and chill at least 2 hours.

2. Boil the pasta “al dente,” as you will be heating it in a skillet later; drain and set aside.

3. While the pasta is cooking, flatten the chicken breasts (fairly thin) and coat in cracker meal. Heat 1 tablespoon olive oil in a skillet and lightly brown the chicken until thoroughly cooked. Remove the chicken from the skillet and place them on a broiler pan.

4. Spoon approximately half of the antipasto onto both chicken breasts (pile it pretty high), set aside the remaining antipasto. Broil the chicken breasts until the antipasto is slightly browned. (approximately 3 to 5 minutes).

5. While broiling the chicken, heat 1 tablespoon of olive oil in the skillet then add the pasta and remaining antipasto; heat thoroughly.

6. To serve, place an equal amount of the pasta/antipasto mixture on two plates, top with a chicken breast, and sprinkle each with 1 tablespoon of the grated parmesan cheese

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