- 6 chicken breasts, butterflied if your butcher will do it
- Salt and freshly ground pepper
- 12 slices provolone cheese
- 18-20 thin slices of spicy salami (Calabrese, Sopressata, etc)
- 1 pound button or cremini mushrooms wiped clean
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup dry marsala wine (sherry or vermouth would work if you don't have marsala)
- 2 cups chicken stock
If the chicken is not already butterflied, take your knife and run it along one side. The goal here is to open it like a book so the surface area is twice as large but it is half as thick as a whole chicken breast. Take parchment paper or plastic wrap and cover the chicken pieces. With the flat side of a meat mallet gently pound out the chicken until each breast is 1/4 inch thick. Season liberally with salt and pepper.
Layer two slices of provolone and 3 or 4 slices of salami onto each piece.
Roll them tightly and grind some more pepper over them. Set them aside on a plate. Preheat the oven to 400 degrees.
Get a large pan out for the mushroom sauce and a large frying pan out for the chicken.
If your mushrooms are large cut them into halves or quarters. Mine were very small, so I left them whole.
Melt the butter over medium high heat for the mushrooms.
In the other pan, heat the olive oil. When the oil is shimmering, add the chicken and brown on all sides. Once all the chicken is browned, place the whole frying pan into the oven to finish cooking the chicken. It should take about 10 minutes. Check for a internal doneness of 165. Let the chicken rest for ten minutes while you finish the sauce.
When all the butter is melted, add the mushrooms and stir well. You want to make sure each one is coated in butter. (Because butter makes everything better!) When the mushrooms have released their juice, go ahead and deglaze the pan with the marsala. After this cooks down a bit, add in the chicken stock and cook until reduced by 1/2.
Slice the chicken on a diagonal and serve at once. This is also awesome as leftovers! There's four of us in our household and we ate the remaining two for lunch with salad the next day. It was just as delicious!