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
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.