Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken cutlets or tenders (6 pieces) (I get all my organic, pasture raised chicken here)
  • sea salt and black pepper 
  • 3 tablespoons olive oil, divided (I use this brand) code kyndraholley for $5 off
  • 2 tablespoons red wine vinegar
  • 1/3 cup quartered artichoke hearts or Marinated Artichoke Hearts
  • 6 slices salami, cut into strips
  • 3 pepperoncini, cut into rings
  • 2 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes
  • 1/4 cup halved kalamata olives
  • 1 tablespoon torn fresh oregano, extra for garnish
  • 4 fresh basil leaves, rough torn, extra for garnish
  • 4 ounces fresh mozzarella cheese, thinly sliced 
  • pinch red pepper flakes
  • parmesan cheese, for serving 

Instruction

  • Lightly season the chicken cutlets with salt and pepper on both sides.
  • Heat 1 ½ tablespoons olive oil in a large, oven proof skillet over medium-high heat. Once the oil is hot, add the chicken to the pan and sear until golden brown on both sides, about 3 minutes each side.
  • Preheat the oven to broil.
  • Add the remaining olive oil, vinegar, artichokes, salami, pepperoncini, garlic, sun-dried tomatoes, kalamata olives, basil, and oregano to a mixing bowl and toss to combine.
  • Place the slices of mozzarella cheese on top of the chicken breasts.
  • Spoon the antipasto mixture over top of the cheese.
  • Transfer the skillet to the oven and cook on broil until the cheese has started to brown and the chicken is cooked all the way through.
  • Garnish with remaining fresh herbs, and red pepper flakes. Serve with grated Parmesan cheese on the side.