Maybe it’s because I quit my gym to save for my mortgage (awesome excuse), or because the warm weather means I don’t need that extra five anymore, but lately I’ve been feeling like a stuffed chicken.
GALLO SALAME "PASSPORT TO AUTHENTIC ITALIAN FLAVOR" RECIPE CONTEST
The Rules: All entries must be original works of the entrant and must contain at least one (1) 8-oz. package of Gallo Salame brand pepperoni or salame – any variety.
The Prize: One (1) Grand Prize: One Thousand Dollars ($1000.00) cash prize, Five (5) Second Place Prizes : One (1) year of free Gallo Salame products with Approximate Retail Value of $60.00 each.
The Entry: Salame Stuffed Chicken (does this sound dirty?)
8 oz. Italian Dry Salame Chub, diced in ¼” squares
¼ cup pitted black olives
1/4 cup shredded parmesan cheese
6 boneless, skinless chicken breast halves, tenderloin removed
freshly ground black pepper
6 tablespoons prepared sun-dried tomato pesto
6 slices provolone cheese
Preheat oven to 425-degrees. Prepare stuffing by mixing together salame, black olives, and parmesan cheese in a small mixing bowl.
Pat chicken dry and arrange on a cutting board. Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket. Season chicken all over with black pepper.
Arrange chicken on a greased baking sheet and spoon 1 tablespoon of sun dried tomato pesto on top of each breast, spreading with back of spoon to cover. Top each piece of chicken with 1 slice of provolone cheese. Cook chicken in middle of oven until just cooked through, 18 to 20 minutes.
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