This easy antipasto chicken dish is loaded up with flavoursome ingredients. Serve with simple boiled potatoes and a side salad.
Preheat oven to 180ºC (360ºF) fan bake.
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.
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.
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.
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.
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.
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.
ANTIPASTO CHICKEN | https://www.yourultimatemenu.com/antipasto-chicken/