Chicken/ Date Night Dinners/ Summer Lovin'

Antipasto Stuffed Chicken

June 3, 2018 (Last Updated: June 29, 2019)

Antipasto Stuffed Chicken is your new quick and delicious midweek dinner ready and waiting. Super easy to make and absolutely bursting with flavour, you won’t eat chicken breasts any other way again!  

You guys, this. is. incredible… Like seriously. Antipasto by itself is already one of my favourite things to eat, but stuff it inside some juicy chicken breasts and wrap it in some crispy prosciutto?? Literally drooling all over again at the thought.

Antipasto Stuffed Chicken served with side salad

I know what you’re thinking, how do you come up with these things!?

To be honest with you it’s usually a lightbulb kind of situation with most things I make, but this was a little different.

For those of you who don’t know, I send out a weekly roundup to my awesome email subscribers and offer a vote on which recipes they’d like to see be made. Last week’s vote included ‘antipasto pasto’ and ‘stuffed chicken breasts’. Yeah you see where I’m going with this. ‘Stuffed chicken breasts’ was the winning vote, but not by much.

So essentially here we are.. Antipasto stuffed chicken breasts.

First things first…

What is antipasto?

Antipasto, otherwise known as Antipasti (which is the plural) is a selection of pickled or cured meats often served with cheese, bread, herbs and other small food items such as olives, artichoke hearts and mushrooms. It means ‘before the meal’ and is often served as the first dish at an Italian meal.

How to make Antipasto Stuffed Chicken

How to make Antipasto Stuffed Chicken

As you can imagine this recipe is super quick and easy!

  1. Slice a pocket into the side of your chicken breasts, making sure you don’t cut all the way through.
  2. Season inside out with oregano and black pepper
  3. Stuff your antipasto ingredients in the pocket, working in layers.
  4. Wrap in prosciutto and bake in the oven until cooked throughout.

Simple right? No fuss dinner ready and waiting!

What antipasto ingredients to use

Honestly the world is your oyster, follow your tastebuds. Here I use:

  • Sun dried tomatoes
  • Mozzarella
  • Olives
  • Artichoke Hearts

How to make Antipasto Stuffed Chicken in the oven

In terms of baking in the oven, there’s two things to keep in mind.

First thing is ensuring that you coat the prosciutto in a thin layer of olive oil. Prosciutto is incredibly thin so doesn’t have a huge amount of fat on it. To protect it from drying out in the oven, just a thin layer of oil will help it crisp and keep it a little moist.

Second is to make sure you secure the pocket opening so everything doesn’t pour out. I like to stuff as much as physically possible in the breasts so for me a toothpick/cocktail stick is a must!

Although a bit of cheese spill ain’t a bad thing right?

So for your next quick and easy dinner, look no further than these antipasto stuffed chicken breasts! A truly delicious way to serve chicken without the fuss of frying. Just cut them, stuff them, wrap them and bake them. You’d be a fool not to give this fool proof recipe a go 😉

Antipasto Stuffed Chicken with cheese pouring out

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How to make Antipasto Stuffed Chicken (Full Recipe & Video)

Antipasto Stuffed Chicken

Antipasto Stuffed Chicken is your new quick and delicious midweek dinner ready and waiting. Super easy to make and absolutely bursting with flavour, you won't eat chicken breasts any other way again!
5 from 4 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 401kcal

Ingredients

  • 2 Chicken Breasts
  • 125g / 4.4oz Mozzarella, sliced
  • 6-8 Olives, pitted & sliced
  • 6 Sun Dried Tomatoes
  • 5 slices Prosciutto
  • 2 Artichoke Hearts, sliced
  • 1/2 tsp Oregano
  • Black Pepper, to taste
  • Olive Oil
  • 6 Toothpicks/Cocktail sticks

Instructions

  • Pre heat oven to 200c/390f.
  • Slice a pocket into the side of each chicken breast. Try and slice as deep and wide as you can, but don't go all the way through. Season inside out with oregano and black pepper.
  • Stuff your chicken with the ingredients (apart from prosciutto), working layer by layer and making sure the mozzarella is in the centre. 
  • Wrap each breasts with 2 and a half slices of prosciutto, then secure with 3 toothpicks/cocktail sticks.
  • Spray with a little olive oil then pop in the oven for 20mins or until white through the centre with the juices running clear.

Quick 1 min demo!

Notes

a) Salt - As you can see I have used no salt here. Most if not all of the ingredients used are already pretty salty, so in my opinion you don't need to add any more. And trust me, I love me some salt. My advice is to stick without it and only season after cooking if you think it needs it.
 
b) Marinaded Ingredients - All of the fillings are often sold in oils/marinades which add even more flavour to the chicken. If you get to choose, for example between sun dried tomatoes with or without a brine, choose those in the brine. The added oil will help lubricate the chicken and prevent it from drying out. Just dry them a tiny bit before you use them if they're swimming in oil. 

Nutrition

Nutrition Facts
Antipasto Stuffed Chicken
Amount Per Serving
Calories 401 Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 1.739g9%
Trans Fat 0.01g
Polyunsaturated Fat 1.382g
Monounsaturated Fat 5.177g
Cholesterol 122mg41%
Sodium 1533mg64%
Potassium 1091mg31%
Carbohydrates 12.11g4%
Fiber 5.5g22%
Sugar 1.62g2%
Protein 67g134%
Vitamin A 1100IU22%
Vitamin C 18.2mg22%
Calcium 660mg66%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

For another another way to jazz up your chicken breasts for dinner, check out my Pistachio Crusted Chicken with Honey Money Mustard Cream Sauce!

Pistachio Crusted Chicken with a Honey Mustard Cream Sauce

If you loved this Antipasto Stuffed Chicken recipe then be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

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8 Comments

  • Reply
    Natalie
    June 4, 2018 at 5:09 am


    WOW this dish looks and sounds absolutely delicious! I love trying different recipes for plain old chicken! Definitely pinning for later 🙂 Can’t wait to try this recipe!

    • Reply
      Chris
      June 4, 2018 at 2:08 pm

      Awesome, thanks Natalie! Enjoy! 🙂

  • Reply
    Tilly
    June 4, 2018 at 4:54 am


    You out here changing the game, this will be in my dinner rotation from now on. YUM

    • Reply
      Chris
      June 4, 2018 at 2:08 pm

      Enjoy!! 🙂

  • Reply
    Sonal
    June 4, 2018 at 4:21 am


    What a brilliant and creative recipe. Perfect for entertaining!

    • Reply
      Chris
      June 4, 2018 at 2:07 pm

      So good for entertaining! Thanks Sonal 🙂

  • Reply
    Haley
    June 4, 2018 at 2:27 am


    What a delicious combination of two amazing dishes! Seriously this is so creative and I’m drooling over this dish too!

    • Reply
      Chris
      June 4, 2018 at 2:07 pm

      Thanks so much Haley!! 🙂

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