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Italian stuffed chicken breasts


15 minutes


20 minutes (or more, depending on weight)



Italian stuffed chicken breasts
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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.

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