Mediterranean Chicken

By TrayH

Ingredients

• 1/3 pound provolone, cut into 1/4-inch cubes
• 1/3 pound salami, finely chopped
• 1 small onion, finely chopped
• 1/2 cup finely chopped fresh parsley
• 2 cloves garlic, finely chopped or grated
• 1 small red chile pepper, such as fresno, finely chopped
• 4 skinless, boneless chicken breasts, butterflied (slit horizontally then opened like a book)
• Salt and pepper
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/2 cup red wine
• 1 14-ounce can crushed tomatoes
• 1/4 to 1/2 cup chicken stock
• A few basil leaves, torn
• Crusty bread, for mopping

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

* Preheat oven to 400ºF.

* Combine the cheese, salami, onion, parsley, garlic and chile in a small bowl.

* 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.


* 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 baking sheet; place in the oven and cook through, 10-12 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.