ANTIPASTO CHICKEN
PRINT RECIPE PDF

This easy antipasto chicken dish is loaded up with flavoursome ingredients. Serve with simple boiled potatoes and a side salad.

Antipasto chicken with baby potatoes and salad.

A gourmet meal with minimal prep time! It’s also great for making ahead – assemble the dish and refrigerate until you are ready to bake.

 

PRINT RECIPE PDF
Antipasto chicken with baby potatoes and salad.

ANTIPASTO CHICKEN

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

This easy antipasto chicken dish is loaded up with flavoursome ingredients. Serve with simple boiled potatoes and a side salad.

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Ingredients

ANTIPASTO CHICKEN

  • 150 g (approximately) roasted red pepper and cashew style dip (5.3oz)
  • 50 g baby spinach (1.8oz)
  • 600 g chicken tenderloins (1lb 5oz)
  • 1 red capsicum
  • 100 g salami (3.5oz)
  • 100 g sliced gouda or other cheese (3.5oz)
  • 1 handful fresh basil (optional)

POTATOES

  • 700 g new (baby) potatoes (1lb 9oz)
  • 1 Tbsp butter

TO SERVE

  • 100 g baby or Mediterranean rocket (3.5oz)
  • 1 large avocado
  • 200 g cherry tomatoes (7oz)
  • 2 tsp olive oil

Instructions

  1. Preheat oven to 180ºC (360ºF) fan bake.

  2. COOK CHICKEN

    Spread one third of the dip into the base of an oven- safe dish (I used a rectangular 28cm x 17cm / 11in x 7in dish). Top with the spinach then chicken. Season chicken with salt and pepper.

  3. Spread remaining dip over chicken. Dice capsicum. Top chicken with half of the capsicum, salami and cheese, then add another layer of capsicum, salami and cheese. Bake for 35 minutes, until chicken is completely cooked through and cheese is golden.

  4. COOK POTATOES

    Place potatoes in a large saucepan and cover with water. When chicken has 20 minutes left to cook, bring potatoes to a boil and cook for 15 minutes.

  5. MAKE SALAD

    Meanwhile, place rocket in a salad bowl. Halve tomatoes and dice avocado. Add to rocket, drizzle with oil and season with a little salt and pepper if you like. Toss gently to combine.

  6. SERVE

    Drain potatoes well, add butter and season with salt and pepper. Mix gently to coat. Spoon portions of the antipasto bake onto plates and serve with potatoes and salad on the side. Top with a little fresh basil, if using.

Recipe Notes

WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: Make sure dip and salami are gluten-free.
INGREDIENT SWAPS / NOTES: A sundried tomato style dip would work just as well. If you can’t find chicken tenderloins, choose boneless, skinless chicken breasts instead and cut them into strips like tenderloins.
STORING AND REHEATING: Leftover chicken and potatoes can be stored together. Reheat in the microwave or in a frying pan. Store salad separately and add when serving.

 

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