Chicken Cacciatore with Antipasto Squares

by April Reinhardt
(last updated December 29, 2014)

To guarantee a crisp crust for your Antipasto, dry your meats with paper towels before laying them in the dish, and then consider serving them on paper doilies once you cut the squares and remove them from the pan.

Chicken Cacciatore Ingredients

  • 2 pounds of boneless skinless chicken
  • 2 large green peppers
  • 1 tablespoon of Italian seasoning
  • 1 jar of meatless spaghetti sauce
  • 1 large can of mushrooms
  • 1 large onion
  • 1 tablespoon of wet minced garlic
  • 2 cans of chicken broth
  • 1 box of spaghetti

Chicken Cacciatore Directions

Using a set of kitchen shears, cut the raw chicken into cubes into a large skillet. Add 1 can of chicken broth and cook over medium heat until the chicken is done. Meanwhile, clean the green peppers by cutting off the stems, halving them, and removing the seeds and membranes. Peel the onion and chop it, as well as the peppers, and place them into the skillet with the chicken. Add the garlic, Italian seasoning, drained mushrooms, and the remaining chicken broth. Cook over high heat and bring to a boil. Reduce the heat, cover, and simmer for about 25 minutes. Meanwhile, cook the spaghetti according to the package directions. Drain and turn out into a serving dish. Add the spaghetti sauce to the skillet, stir to combine, and serve over the hot spaghetti.

Antipasto Squares Ingredients

  • 1/4 pound each of thinly sliced Swiss and Provolone cheeses, boiled ham, hard salami, and pepperoni
  • 2 cans of refrigerated crescent roll dough
  • 3 eggs
  • 2 tablespoons of grated Parmesan cheese
  • 1 jar of roasted red peppers

Antipasto Squares Directions

Preheat your oven to 375 degrees. Line the bottom of a 9" x 13" baking dish with 1 can of the crescent rolls. Beat the eggs with a wire whisk in a bowl and then add the Parmesan cheese. Layer the meats and cheeses onto the layer of crescent rolls. Drain the jar of peppers and then cut them into thin strips and absorb most of the moisture from them with a paper towel before laying them atop the meats and cheeses. Pour half of the egg mixture on top of the layers and then use the last can of crescent rolls to form a last layer. Pour the remaining egg mixture on top and then cover the dish with aluminum foil and bake for 25 minutes. Remove the aluminum foil and bake an additional 25 minutes. Allow the antipasto to cool for at least 30 minutes before cutting into squares.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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