Mediterranean Chicken

Mediterranean Chicken

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  • Prep Time


  • Total Time


  • Servings



  • pound provolone, cut into ¼-inch cubes

  • pound salami, finely chopped

  • 1

    small onion, finely chopped

  • ½

    cup finely chopped fresh parsley

  • 2

    cloves garlic, finely chopped or grated

  • 1

    small red chile pepper, such as fresno, finely chopped

  • 4

    skinless, boneless chicken breasts, butterflied (slit horizontally then opened like a book)

  • Salt and pepper

  • 2

    tablespoons EVOO – Extra Virgin Olive Oil

  • ½

    cup red wine

  • 1

    14-ounce can crushed tomatoes

  • ¼ to ½

    cup chicken stock

  • A few basil leaves, torn

  • Crusty bread, for mopping


* Preheat oven to 400ºF. * Combine the cheese, salami, onion, parsley, garlic and chile in a small bowl. * Pound the chicken slightly and lightly season with salt and pepper. * Arrange the cheese-salami mixture over half of each chicken breast. * Fold the other half over and secure with toothpicks if necessary. * In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. * Add the chicken and cook, turning once, until browned, about 5 minutes. * Transfer the chicken to a baking sheet; place in the oven and cook through, 10-12 minutes. Let rest briefly, then slice crosswise. * Meanwhile, pour the wine into the skillet to deglaze the pan. * Stir in the tomatoes and chicken stock. * Cover the skillet and simmer over medium-low heat for 10 minutes. * Top the chicken with the sauce and basil; serve with the crusty bread for mopping.


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