Italian Stuffed Chicken Breasts with Pesto Marinara, Mozzarella and Sopressata
Author: 
Recipe type: Weekend Cooking, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 cups of marinara sauce (or one 28-ounce jar)
  • 1 cup of pesto sauce (homemade or store bought)
  • 4 boneless chicken breasts, pounded thin (about 1.5 pounds)
  • Coarse salt and fresh black pepper
  • 4 ounces thinly sliced Creminelli Fine Meats Sopressa Italian Salami
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. Meanwhile, in a medium sized bowl, mix the marinara sauce and pesto sauce. Coat the bottom of a 9 x 13 casserole dish with about 1 cup of the sauce mixture. .
  3. Spread chicken breasts onto a clean work surface and season generously with salt and pepper. Place one or two slices of salami on each chicken breast starting from the thinnest end and stopping an inch from the opposite end. Sprinkle 2 heaping tablespoons of shredded mozzarella on top of the salami and roll them together.
  4. Place them in a pan seam side down, secured with a tooth pick. .
  5. Spoon remaining sauce over the chicken breasts and sprinkle the tops with the remaining mozzarella.
  6. Bake for 45 minutes or until the dish is bubbling. Remove toothpicks and serve hot over pasta or steamed spinach.
Recipe by In Good Taste at http://ingoodtaste.kitchen/italian-stuffed-chicken-breasts-with-pesto-marinara-mozzarella-and-sopressata/