Antipasto Hasselback Chicken Breasts
Antipasto hasselback chicken breasts are a delicious take on the stuffed chicken dish. This chicken gets loaded with Italian meats and cheeses for a dish that will wow each and every time you serve it.
We eat a ton of chicken in our house and I’m always looking for new ways to dress it up.
This way chicken stays fresh and interesting and we never get bored.
And these antipasto hasselback chicken breasts are loaded with so many flavors that you’ll never get bored with them!
What is antipasto?
Antipasto is a formal Italian appetizer or first course.
It usually has pieces of different meats and cheeses served family style.
All those meats and cheeses get stuffed into chicken and baked to perfection.
Ingredients
To make these you’ll need:
- Chicken breasts– Boneless skinless chicken breasts trimmed of any extra fat
- Spices– Italian seasoning blend, garlic powder, and salt and pepper
- Italian meats– Sliced salami and pepperoni
- Cheese– Both sliced and shredded mozzarella cheese and Parmesan cheese
- Pepperoncini peppers– Sliced. You could substitute banana pepper rings if you prefer.
How to Make
Making this antipasto hasselback chicken is easier than you probably think.
Start by patting the chicken dry using paper towels.
Then cut four slits, evenly spaced, in each chicken breast.
Make sure to only cut 75% of the way through the chicken.
Put the cut chicken in a 9×13″ baking dish that’s been sprayed with non stick cooking spray.
Then, season the chicken breasts evenly with the Italian seasoning, garlic powder, and salt and pepper.
Stuff each slit with a folded piece of each salami, pepperoni, and mozzarella.
Then, add the pepperoncini evenly out over the chicken pressing some into the slits.
Finish assembling the chicken by sprinkling both the shredded mozzarella and Parmesan cheeses evenly out overtop.
Bake the chicken at 350° for 30 minutes or until the chicken has cooked through and reached an internal temperature of 165°.
Carefully remove the hot dish from the oven, and let the chicken rest for 2-3 minutes before serving.
Enjoy!
What to Serve with Antipasto Chicken
This cheesy stuffed chicken pairs well with:
- a large salad
- Mashed Potatoes
- rice
- pasta
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a hot oven until warmed through.
Tips and Tricks
- You can do 5 slits if you prefer smaller slices and more filling.
- Worried you’ll accidentally slice all the way through the chicken? Place a chopstick on each side as a preventative.
- Customize this with your favorite traditional antipasto meats and cheeses, or switch the peppers out for things like olives, banana peppers, or even roasted garlic. Other meat options could include mortadello, prosciutto, or capicola.
Other Hasselback Chicken Recipes
Antipasto hasselback chicken is a treat that’s fancy enough to serve for company but easy enough to make any day.
Whip it up and enjoy!
Looking for other hasselback chicken recipes?
Try these:
If you’ve tried these ANTIPASTO HASSELBACK CHICKEN BREASTS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Antipasto Hasselback Chicken Breasts
Ingredients
- 4 boneless, skinless chicken breasts trimmed of fat
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- salt & pepper to taste
- 16 slices salami
- 16 slices pepperoni
- 8 slices mozzarella cheese
- 3/4 - 1 cup sliced pepperoncini peppers can sub banana pepper rings
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
Instructions
- Pat the chicken dry using paper towels, then cut four slits in each chicken breast, evenly spaced out, but only cut 75% of the way through the meat. Transfer the chicken to a 9x13" baking dish that's been sprayed with non stick cooking spray.
- Season the chicken breasts evenly with the Italian seasoning, garlic powder, and salt & pepper- to taste.
- Stuff each spit with a folded piece of each salami, pepperoni, and mozzarella. Repeating until all the slits have been stuffed.
- Add the pepperoncini evenly out over the chicken pressing some into the slits, then sprinkle both the shredded mozzarella and Parmesan cheeses evenly out overtop.
- Bake at 350° for 30 minutes, depending on the thickness of your chicken breasts, or until the chicken has cooked through and reached an internal temperature of 165°.
- Carefully remove the hot dish from the oven, and let the chicken rest for 2-3 minutes before serving.
Notes
- You can do 5 slits if you prefer smaller slices and more filling.
- Worried you'll accidentally slice all the way through the chicken? Place a chopstick on each side as a preventative.
- Customize this with your favorite traditional antipasto meats and cheeses, or switch the peppers out for things like olives, banana peppers, or even roasted garlic. Other meat options could include mortadello, prosciutto, or capicola.
Nutrition
