I saw this recipe a couple of months ago and immediately knew that I wanted to try it. I’ve made it a couple of times, and my husband enjoys it so much that I now plan to make it regularly.
Ingredients
(Inspired by this recipe.)
- 1 jar (24 oz.) spaghetti sauce
- 4 boneless, skinless chicken breast halves
- 8 slices mozzarella or provolone cheese, cut into strips
- 8 slices salami, cut into strips
Instructions
Heat the oven to 350°F. Coat the bottom of a 9 x 13-inch baking dish with a few tablespoons of the spaghetti sauce.
Make slices in the tops of the chicken breasts (make the slices approximately ¾ inches apart, slicing top to bottom without slicing all the way through). Fill the pockets created by the slices with strips of the salami and cheese (reserve a few strips of the cheese to use on top of the chicken). Place the chicken in the baking dish.
Pour the remaining spaghetti sauce on top of the chicken. Scatter reserved cheese strips on top of the sauce. Bake 30 minutes or until an instant-read thermometer inserted into the chicken (not into the filling in the pockets) reads 165°F. Yield: 4 servings.
Notes
Because I’m so busy these days, I typically stick to recipes that have words such as “easy” or “simple” in their names. This recipe is hardly complicated or labor intensive, but it does take a bit of work to prepare the chicken. This is the only drawback I find to preparing it.
The flavor of the chicken is great. The salami and cheese (we prefer provolone, but I’ve made it with mozzarella and both work) go well together, especially when combined with the spaghetti sauce. Chicken can get boring, but this really jazzes it up!
What new recipes have you tried recently? Have any been particularly great?
