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Export 6 ingredients for grocery delivery
Step 1
Butterfly cut each chicken breast by placing it on a cutting board and slicing it in half horizontally. Cut toward the longest side of the triangle shaped breast. Do not cut all the way trough. Stop about a half inch from the edge and open up the chicken breast so that it has doubled in surface area.
Step 2
Lay each butterflied chicken breast flat.
Step 3
Season with salt and pepper on both sides and rub 1/2 clove minced garlic on the inside surface of the meat.
Step 4
Cut the provolone cheese into 4 sticks and wrap each one in 1 1/2 ounces capicola.
Step 5
Place the ham and cheese in the center of the flattened chicken and fold all sides of the breast meat toward the center to overlap.
Step 6
Flip the breast over so that the overlapped edges are on the bottom.
Step 7
Mix the crumbs with the Italian herbs.
Step 8
Dip the stuffed chicken breast into the egg-wash and then into the seasoned crumbs.
Step 9
Place fold side down on a parchment lined baking sheet and bake in a 350 degree oven for about an 50 to 60 minutes or until the internal temperature of the breasts reaches 175-185 degrees F on a meat thermometer.
Step 10
Serve with Roasted Tomato Jam and a side of Orzo Spinach Prima Vera.
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