Stuffed Italian Chicken Breasts

• 100 g salami, sliced & finely chopped
• 12 cup mozzarella cheese, grated
• 14 cup kalamata olive, pitted & finely chopped
• 1 tablespoon tuscan seasoning
• 400 g crushed tomatoes
• 275 g chargrilled capsicums, drained and chopped
• 3 green spring onions, thinly sliced
• 4 (200 g) chicken breast fillets
• 12 cup parmesan cheese, finely grated

1. Combine the salami, cheese, olives and half of the seasoning in a medium bowl.
2. Combine tomatoes, capsicum strips, spring onions and remaining seasoning in a large jug.
3. Using a small sharp knife, cut a deep10cm length through one side of each chicken breast to form a pocket in the breast.
4. Divide salami mixture amongthe 4 pockets.
5. Season with salt and pepper.
6. Cook chicken pre heated and oiled frying pan for about 2 minutes on each side or until browned, but not cooked through and cover with plastic wrap.
7. Can at this stage be refrigerated for up to 2 days.
8. On day of serving ~ remove the plastic wrap sprinkle with the parmesan cheese and cover tightly with foil.
9. Cook in hot oven (200C) for 30 minutes.
10. Remove the foil.
11. Cook for further 5 minutes or until cheese is melted and the chicken is cooked through.
12. Serve chicken with sald or vegatables.
13. Tip.
14. Chicken can be prepared up to two days ahead.
15. Cook just before serving.
16. Once chicken dish is cooked, it can be cooled and frozen for up to 2 months.
17. Thaw overnight in refrigerator.
18. Cover dish for reheating.

salami, mozzarella cheese, kalamata olive, tuscan seasoning, tomatoes, chargrilled capsicums, green spring onions, chicken, parmesan cheese

Taken from www.food.com/recipe/stuffed-italian-chicken-breasts-397776 (may not work)