Antipasti Stuffed Chicken

Another Giada de Laurentis recipe. Next time I make this I will up the sundried tomato and pepperoncini and perhaps add some red pepper flakes. The dressing is superb. Served over fresh Boulder County romaine accompanied by fresh figs topped with chive and garlic Haystack Mountain goat cheese. Are we smacking our lips yet? There is a bit of prep with this dish, but Rob is on countdown to retirement and I will have a prep chef at my disposal... Made the entire recipe, saved some aside for the weekend lunch and froze the remainder.
Ingredients for Dressing:

• 1/2 cup red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon ground fennel seed
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon fresh pepper
• 1 large garlic clove, minced
• 1 cup olive oil

Directions for Dressing:

In small bowl, whisk the red wine vinegar, oregano, fennel seed, kmustard, salt, pepper and garlic. Gradually whisk in the oil. 

Ingredients for Chicken:

• 6 slices Genoa salami, chopped
• 4 thin slices prosciutto, chopped
• 4 large pepperoncini, stemmed, chopped
• 4 oil-packed sundried tomato halves, chopped
• 4 boneless, skinless chicken breasts

Directions for Chicken:

In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and tomatoes with 1/4 cup of the dressing; toss to blend evenly.

Place chicken breasts, smooth-side down on the work surface. Using a sharp knife , cut each chicken breast almost in half horizontally, creating a pocket for the stuffing. Open the chicken breast like a book.

Mound a fourth of the stuffing onto the chicken and press firmly to compact. Fold the flap of the chicken tightly over the stuffing. Tie up each stuffed breasts in 3 intervals to keep the flap closed over the stuffing.

Place chicken breast on parchment paper and drizzle with 1/4 cup of the dressing.

Place in a preheated 450-degree oven until cooked through; about 18-20 minutes. Allow to rest for 5 minutes. 

Serve over a bed of greens of choice (arugula or romaine). Cut the strings off the chicken. Cut each breasts on a slight diagonal into 1/2 inch wide slice. Fan over the greens and drizzle with the dressing.