By Connor Forbes
Chicken being the staple protein in so many houses, it can get tired when cooked the same way over and over. I fall into the same rut, and the bachan and mustard chicken I wrote about last week has been a go-to for me lately. But the other night the thought of doing it again made me go no thanks! So, I decided to get creative. And this stuffed chicken was born.
Ingredients
- 2 large chicken breasts
- 8 slices of salami
- 1 cup shredded mozzarella
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tbsp cooking oil
To Make
Slice the chicken breast lengthwise and open it like a book. If its thick you can slice it twice about a 1/3 of the way through the breast. Sprinkle salt all over. Spread mustard thinly all over. Layer mozzarella and salami evenly in the open chicken book. Close chicken and hold shut with toothpicks.
Preheat oven to 350 degrees. On a stovetop, over medium heat in an oven safe saucepan, add the oil. Sear on one side for 2 minutes and carefully flip. Sear 2 more minutes. Cover and move to the oven. Cook for 10-12 more minutes in the oven until the internal temperature is at least 165 degrees. Remove from the oven, let cool, and serve. EAT!
