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Ingredients

• 1/3 pound provolone cheese, cut into 1/4-inch cubes
• 1/3 pound salami, finely chopped
• 1 small onion, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 2 cloves garlic, finely chopped or grated
• 1 small red chili pepper, such as Fresno, finely chopped
• 4 boneless, skinless chicken breasts, butterflied (slit horizontally, then opened like a book)
• Salt and pepper
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/2 cup red wine
• 1 can crushed tomatoes (14 ounces)
• 1/4-1/2 cup chicken stock
• A few basil leaves, torn
• Crusty bread, for mopping

Description

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