Italian Stuffed Chicken

• thicken breast
• tepperoni Slices
• talami Slices
• toasted Red Peppers
• tpinach
• tweet Basil
• toat Cheese
• trovolone Cheese
• tlive Oil
• talsamic Glaze ( I just bought mine. A real chef would make it.)

1. 1.tound out the chicken breast.
2. 2.tut open a pocket in the breast to stuff
3. 3.treate a roll of pepperoni, salami, spinach, and goat cheese.
4. 4.teason the breast. I used kosher salt, lemon pepper, garlic powder, whole thyme sprigs.
5. 5.ttuff the chicken with your Italian roll
6. 6.teat olive oil in skillet till it just starts to smoke a little ( I mean just a little. Don't let the oil burn)
7. 7.tear the breasts on both sides till lightly golden
8. 8.tut basil and roasted peppers in strips ( mine where about 2 in wide)
9. 9.tut chicken into an oven safe pan, add the roasted pepper and basil on top
10. 10.top with a couple slices of provolone cheese
11. 11.take in 400 degree oven for 6 - 10 minutes (depends on size)
12. 12.tull out of oven cover and rest for 10 min
13. 13.top with glaze. And server (I servered mine on white wine steamed greenbeans with soy and garlic)

chicken, red peppers, sweet basil, cheese, provolone cheese, olive oil, i just

Taken from www.epicurious.com/recipes/member/views/italian-stuffed-chicken-50086218 (may not work)