 |
"The Peppered salami smothered in Havarti cheese
makes each bite a treat!" |
INGREDIENTS:
4 boneless, skinless chicken breasts
1 Tbs. olive oil
Peppered salami, (12 1/4" slices off of a chub or 16
pre-sliced in a package)
4 slices Havarti cheese (approximately 4” x 5”)
1 red pepper, seeded and quartered
2 onion slices (1/2” thick)
Fresh ground pepper
1 egg, scrambled
4 tablespoons bread crumbs (I prefer Panko; gluten free
skip this step)
PREPARATION:
Preheat oven to 350 degrees F
1.
Lay each chicken breast on a cutting board and
slice across to form a “pocket” (as you would slice a hamburger roll). Season inside of breast with fresh ground
pepper, to taste.
2.
In a large skillet over medium low heat; lightly
sauté salami, red peppers and onion slices.
Cook for 2-3 minutes; until onions and peppers begin to soften. Be sure to keep onion slices intact; you will
cut each in half after cooking to place in breast.
3.
Open each breast and lay 1/2 slice of the Havarti
cheese on the breast.
4.
Lay salami on top of the cheese.
5.
Lay 1/2 of one onion slice over the salami.
6.
Lay the other 1/2 slice of Havarti over the
onion.
7.
Close the breast and secure with two toothpicks.
8.
Place breasts in glass baking dish sprayed with
non-stick spray.
9.
Brush egg over each breast then sprinkle 1
tablespoon of bread crumbs onto each breast. (Gluten free skip this step)
10.
Bake for 20-25 minutes.
11.
Remove from oven and let sit for 3-4
minutes. Place on cutting board, remove
toothpicks, carefully slice into three strips and place on plate.
12.
Serve & Enjoy!
