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Italian stuffed chicken breasts
Italian stuffed chicken breasts

Italian stuffed chicken breasts

Preparation 15 minutes
Cooking time 20 minutes approx.
Servings 4


  • 4 chicken breasts, skinless
  • 8 leaves of fresh basil
  • 4 thin slices of prosciutto or capicollo
  • 8 thin slices of salami
  • 125 ml (1/2 cup) roasted red peppers, coarsely chopped
  • 4 slices of provolone or fontina cheese
  • 30 ml (2 tbsp) oil
  • 15 ml (1 tbsp) lemon juice
  • 80 ml (1/3 cup) sage leaves, finely chopped


  1. Butterfly the chicken breasts.
  2. Flatten slightly between two sheets of parchment or waxed paper.
  3. Stuff each breast with 2 basil leaves, 1 slice of prosciutto, 2 slices of salami, 30 ml (2 tbsp) roasted peppers and 1 slice of cheese.
  4. Seal well with toothpicks to keep the stuffing inside.
  5. In a dish, mix together the oil, lemon juice and half of the sage.
  6. Place the chicken breasts on the mixture and top with the remaining sage, pressing in place.
  7. Cover and marinate in the refrigerator for 40 minutes.
  8. Preheat the barbecue to medium-high heat. Lightly oil the grill.
  9. Pat the chicken breasts dry.
  10. Grill for 6 to 7 minutes on each side.
  11. Turn the heat down to low, close the lid and finish cooking for 8 to 10 minutes, checking the progress regularly.
  12. Remove the toothpicks. If desired, slice the chicken breast diagonally to reveal the stuffing.
  13. Serve.
Availability in stores