Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We like the touch of heat that pepperoncini give to this briny chicken, but if you really want to turn up the spiciness, swap them for hot cherry peppers.

Adam Dolge
Source: EatingWell Magazine, January/February 2020

Gallery

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

    Advertisement
  • Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl.

  • Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Serve the chicken with any pan drippings and oregano, if desired.

Nutrition Facts

303 calories; protein 27.6g; carbohydrates 2.8g; dietary fiber 0.7g; sugars 0.2g; fat 19.6g; saturated fat 4.9g; cholesterol 81.5mg; vitamin a iu 119.7IU; folate 4.6mcg; calcium 90.1mg; iron 1.1mg; magnesium 27.1mg; potassium 262.9mg; sodium 476.1mg.
Advertisement