Antipasto Party Chicken
Prep Time: 10 min
Cook Time: 40 min
A ridiculously easy 4 ingredient entertaining dish that is both impressive and intriguing. Basically breasts are stuffed with creamy blue cheese or chèvre, then baked under a blanket of top quality antipasto sauce. Make it once and I guarantee you’ll be hooked by its ease, elegance and sophisticated taste and that it will become your go-to-dish when you don’t have a lot of time to fuss before a party.
Contributed By: Developed for CFC by Monda Rosenberg
boneless, skinless chicken breasts
3/4 cups (175 mL)
creamy blue cheese, crumbled or thickly sliced
3/4 cups (175 mL)
goat cheese, crumbled or thickly sliced
2 tbsp (30 mL)
butter, room temperature
1 cup (250 mL)
antipasto, preferably hot
Preheat oven to 350°F (175°C). Trim excess fat from chicken. Working with one chicken breast at a time, make a horizontal slit about 2-½ inches (6 cm) long and 1-½ inches (3.5 cm) deep into the thickest side of the breast. Don't worry if the pocket tears or has holes. To increase the size of the pocket, insert your finger into the opening and gently move it back and forth. Repeat with remaining breasts.
Stuff a rounded tablespoon (20 mL) of creamy cheese into each pocket. To evenly spread the cheese, gently press down and move your hand back and forth on top of each breast. Place in a buttered baking dish just large enough to snugly hold all the breasts, such as a 9x13 inch (2 L) baking dish.
Rub about a teaspoon (5 mL) of room temperature butter over each breast. Sprinkle with salt. Bake, uncovered, in a 350°F (180°C) oven for 30 minutes. Baste with pan juices. Continue baking for 10 minutes.
Then baste chicken with pan juices again. Spoon about 3 tablespoons (45 mL) of antipasto on the top of one breast. Gently spread until it covers about two-thirds of the breast. Repeat with remaining breasts. Return to the oven and continue baking, uncovered, for 10 minutes.
Place breasts on a platter or plates. Spoon some of the pan juices over top and scatter with parsley or coriander. Sliced green onions or sprigs of fresh thyme also work well. Accompany with mashed potatoes and crisp green beans drizzled with truffle oil. Covered and refrigerated, leftovers will keep well for at least 2 days.