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.