🍽️ FittestMe.aiFoodsNutrients

Chicken Roll Antipasto Platter Recipe

Italian-American · Appetizer · 45 min total

A vibrant and flavorful antipasto platter featuring tender chicken rolls stuffed with sun-dried tomatoes, spinach, and cheese, served with marinated vegetables and olives.

Ingredients

• 6 boneless, skinless chicken thighs
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup mixed marinated olives
• 1 cup roasted red peppers, sliced
• 1 cup marinated artichoke hearts, halved
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Place chicken thighs between two sheets of plastic wrap and pound to 1/4-inch thickness.
3. In a bowl, combine sun-dried tomatoes, spinach, mozzarella, Parmesan, garlic, salt, and pepper.
4. Spread the filling evenly over each chicken thigh, leaving a border. Roll up tightly and secure with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken rolls on all sides until golden, about 5 minutes.
6. Transfer skillet to oven and bake for 20 minutes, or until chicken is cooked through (internal temp 165°F).
7. Let rest for 5 minutes, then remove toothpicks and slice each roll into 1-inch rounds.
8. Arrange chicken roll slices on a platter with olives, roasted red peppers, and artichoke hearts. Garnish with basil.

Tips

• Serve at room temperature for best flavor.
• Can be made a day ahead; reheat gently or serve cold.
• Substitute prosciutto for chicken for a classic Italian twist.

More about Chicken Roll Antipasto Platter →

AI estimate may be inaccurate · Terms