This is a super quick recipe that can be put together in no time at all.
- 6 boneless, skinless chicken breasts
- 1 jar antipasto (my personal preference is “Catherine’s Original Antipasto” available at Longos)
- ½ cup white wine
- ½ cup grated parmesan cheese
Place chicken breasts in a baking dish and spoon antipasto on top of each breast. Pour the wine into the dish (but not on top of the antipasto) so that it goes about halfway up each chicken breast. Place in a 350F oven for 20 minutes. Remove from the oven and sprinkle with the Parmesan cheese. Return to the oven and continue cooking for 10 minutes. If the wine is low, slowly add a bit more. Cover with foil if not eaten right away and the wine will keep it moist.