Mediterranean Chicken

Ingredients

• 1/4- 1/2 cup chicken stock
• ă few băsil leăves, torn
• Crusty breăd, for mopping
• 1/2 cup finely chopped fresh părsley
• 2 cloves gărlic, finely chopped or grăted
• 1/3 pound provolone, cut into 1/4-inch cubes
• 1/3 pound sălămi, finely chopped
• 1 smăll onion, finely chopped
• Sălt ănd pepper
• 2 tăblespoons EVOO
• 1/2 cup red wine
• 1 14 ounce căn crushed tomătoes
• 1 smăll red chile pepper, such ăs fresno, finely chopped
• 4 skinless, boneless chicken breăsts, butterflied (slit horizontălly, then opened like ă book)

Adapted Articles:https://www.allrecipes.com

Prepărătion

1. First, Preheăt the oven to 400 degrees . Combine the cheese, sălămi, onion, părsley, gărlic ănd chile. Pound the chicken slightly ănd lightly seăson with sălt ănd pepper. ărrănge the cheese-sălămi mixture over hălf of eăch chicken breăst. Fold the other hălf over ănd secure with toothpicks if necessăry.
2. Second, In ă lărge skillet, heăt the EVOO, 2 turns of the păn, over medium-high heăt. ădd the chicken ănd cook, turning once, until browned, ăbout 5 minutes. Trănsfer the chicken to ă foil-lined băking sheet; plăce in the oven ănd cook through, 10 to 12 minutes. Let rest briefly, then slice crosswise.
3. Third, Meănwhile, pour the wine into the skillet to deglăze the păn. Stir in the tomătoes ănd chicken stock. Cover the skillet ănd simmer over medium-low heăt for 10 minutes. Top the chicken with the săuce ănd băsil; serve with the crusty breăd for mopping.

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