Chicken rolled with salami and pepperoni stuffed with peperoncini’s baked in peperoncini juice and stewed tomatoes.
- 3 large boneless skinless chicken breast; sliced lengthwise into threes
- 9 slices of salami
- 9 slices of pepperoni
- 1 cup peperoncini juice
- ⅓ cup peperoncini’s
- 2 cans stewed tomatoes
- Salt and pepper
- Olive oil
- Preheat oven to 400 degrees F. Lightly oil casserole dish with olive oil.
- On a large cutting board slice chicken lengthwise into threes. Lay one piece of chicken down and layer with salami, pepperoni, and peperoncini’s. Roll from top to end. Place in dish with fold end down. Repeat with the rest of the chicken.
- Top chicken with peperoncini juice and two cans of stewed tomatoes. Salt and pepper the dish. Cover and bake for an hour and ten minutes. Remove foil and bake for another twenty minutes. Remove from oven and serve warm.
Cook rice when chicken has cooked for an hour and ten minutes. Top rice with juice from chicken when serving.
- Category: Dinner
- Cuisine: Italian