Chicken All Italia
Every now and then, chicken can become exciting again. This transformation of chicken thighs is a welcome ‘reboot’ to ordinary chicken, and you can make it in a snap!
Makes
Serving size
Ingredients
3 tablespoons olive oil, divided
2 tablespoons red wine vinegar
4 (30 grams) Peppadew® sweet piquante peppers, minced
½ tablespoon capers, rinsed
½ cup artichokes, frozen and thawed, chopped
12 ounces chicken thighs
¼ teaspoon black pepper, freshly ground
⅓ cup mozzarella, low sodium, grated
1 tablespoon parsley, chopped
Special Equipment:
Oven-proof skillet
Instructions
- Preheat the broiler on high.
- Combine 2 tablespoons of the olive oil, red wine vinegar, minced piquante peppers and capers in a medium bowl. Mix well.
- Add the chopped artichokes. Marinate at room temperature for 15 minutes.
- Heat the remaining tablespoon of olive oil in an oven-proof skillet over medium high heat.
- Season chicken thighs with black pepper and add to the skillet. Brown each side of the chicken, about 3 to 4 minutes per side.
- Top chicken with the artichoke mixture. Sprinkle shredded cheese on top.
- Broil for 4 to 5 minutes or until chicken is cooked through.
- Slice and serve with sprinkling of chopped parsley.
Cooking Tip
Make sure the chicken is cooked fully through by checking if the juices are running clear. If you have a thermometer, insert into the center of the chicken and check if the temperature reaches 165°F.
Recipe Contributed by FamilyCook Productions
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