STUFFED ITALIAN ANTIPASTO FOOD



STUFFED ITALIAN ANTIPASTO image

Categories     Sandwich     Pork     Picnic

Yield 8 people

Number Of Ingredients 17

One, 10-inch diameter (approximately), round loaf of Italian Bread (or any other dense, rustic bread).
Have the following cut thin:
1/2 pound provalone cheese
1/4 pound Genoa Salami
1/2 pound hot Cappicola* (Italian Ham)
1/4 pound proscuitto*
1/4 pound Sopressata*
1 small jar of roasted red peppers (drained well)
1 small jar of marinated artichoke hearts (drained well)
Dressing:
1/2 cup balsamic vinegar
1 garlic clove (chopped fine)
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup extra-virgin olive oil
(*Many cured, Italian meats are now available in supermarkets)

Steps:

  • Position a rack in the center of the oven and preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
  • For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic. Gradually whisk in the oil.
  • For the chicken: In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and tomatoes with 1/4 cup of the dressing; toss to blend evenly.
  • Place the chicken breasts, smooth-side down on the work surface with the thickest part at the top and the straight side on the left. Using a very sharp knife and starting on the right side, cut each chicken breast almost in half horizontally (stopping close to the left side), creating a pocket for stuffing. Open the chicken breasts like a book.

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2017-05-26  · Whisk together the oil, vinegar, honey, red pepper, garlic and 1/2 teaspoon each salt and pepper in a medium bowl. Combine the marinade with the …

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