Saturday, 15 October 2016
4 skinless chicken breasts
1/4 green capsicum
1/4 red or yellow capsicum
16 pieces pepperoni salami
block tasty cheese
6 tablespoons fountain spicy red sauce
1 jar dolmio extra garlic spaghetti sauce
(or one that has tomato, onion and garlic in it)
shredded tasty cheese
in a smallish baking dish( just has to fit the chicken breasts)
place 3 tablespoons of the spicy red sauce and swirl it all over
the bottom of the dish.
butterfly each chicken breast and place 4 slices of the salami
on the bottom half of each breast.
cut the block cheese into 5 mm thick slices and cut each slice into 4.
place 4 pieces across the top of the salami.
cut the peppers into slices and place on top of the cheese
pull the top of the chicken breast over and cover the filling.
place the filled chicken breasts into the baking dish and spread them
with the other 3 tablespoons of spicy red sauce.
cover the dish with foil and refrigerate for at least 2 hours or longer,
until you are ready to cook.
heat oven to 180 c.
place the dish, still covered into the oven and cook for approx. 1 hour*
or until the chicken is cooked through. remove from oven.
spoon some of the pasta sauce over each breast and sprinkle with the shredded
place back in the oven and cook until the cheese is melted and golden.
cooking time depends on the size of the chicken breast. mine were large.