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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . Combine the cheese, salami, onion, parsley, garlic and chile. Pound the chicken slightly and lightly season with salt and pepper. Arrange the cheese-salami mixture over half of each chicken breast. Fold the other half over and secure with toothpicks if necessary.

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  • In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook, turning once, until browned, about 5 minutes. Transfer the chicken to a foil-lined baking sheet; place in the oven and cook through, 10 to 12 minutes. Let rest briefly, then slice crosswise.

  • Meanwhile, pour the wine into the skillet to deglaze the pan. Stir in the tomatoes and chicken stock. Cover the skillet and simmer over medium-low heat for 10 minutes. Top the chicken with the sauce and basil; serve with the crusty bread for mopping.

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