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. ...

MORE FROM APRIL

Gardening in Sandy Soil

Although water moves quickly through sandy soil, washing away vital nutrients and creating air pockets at the root system, ...

Discover More

Borax can Kill Fleas in Your Home

Preferring a warm and humid environment, fleas make themselves comfortable in homes and their hosts include cats, dogs, ...

Discover More

Japanese Gardening

Japanese gardening takes more thought and planning than conventional gardening because you want to create an almost spiritual ...

Discover More
MORE COOKING TIPS

Mom's Meat Loaf

Everyone's family has their own special version of meat loaf. However, if you're looking to shake things up a bit, try this ...

Discover More

Cabbage Rolls with Warm Chunky Applesauce

An old German tradition, cabbage and apples have been paired for centuries. This dinner of cabbage rolls complemented by warm ...

Discover More

Polish Sausage and Sauerkraut with Baked Beans and Corn on the Cob

The key for serving tender corn on the cob is adding sugar to the boiling water before you drop the ears in, and only cook ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments for this tip:

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)

Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)

Links and Sharing
Share