KETO ANTIPASTO CHICKEN
Ready in less than 30 minutes, this Keto Antipasto Chicken recipe satisfies all of your salty, savory, briny cravings.
salt and pepper
red wine vinegar
red pepper flakes
Lightly season the chicken cutlets with salt and pepper on both sides.
Heat olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan and sear until golden brown on both sides, about 3 minutes each side.
Add olive oil, vinegar, artichokes, salami, pepperoncini, garlic, sun-dried tomatoes, kalamata olives, basil, and oregano to a mixing bowl and toss to combine.
Place the slices of mozzarella cheese on top of the chicken breasts.
Spoon the antipasto mixture over top of the cheese. Transfer skillet to the oven and broil until cheese has started to brown and the chicken is cooked all the way through.
Garnish with remaining fresh herbs, and red pepper flakes. Serve with grated Parmesan cheese on the side.