Peppered Salami and Havarti Stuffed Chicken Breast

"The Peppered salami smothered in Havarti cheese 
makes each bite a treat!"

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)

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!


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