Yields: 4 servings

Ingredients:

• 4 Chicken Breasts, butterflied
• 7 oz Bar Pineland Farms Pepper Jack Cheese
• 4 oz Salami, Hard, Diced
• 1ea Red Onion Small, finely diced
• ½ cup Parsley, fresh, rough chopped
• 2 Tbsp Garlic cloves, minced
• 2 Tbsp Capers
• ½ tsp Black Pepper, freshly cracked
• ½ tsp Sea Salt
• 1 Tbsp Olive Oil

Instructions:

1. Pre-heat oven to 350 F.
2. In a large mixing bowl combine Pineland Farms Pepper Jack Cheese, salami, red onion, parsley, garlic, and capers. Season with salt and pepper. Mix well
3. Butterfly chicken breasts, season with additional salt and pepper. Sear both sides in a hot pan with olive oil. Sear just enough to achieve a golden color. Chicken should still be raw in the middle. Place in a 2qt baking dish.
4. Stuff the chicken breasts with cheese and salami filling. The filling should be pouring out a little.
5. Finish in the oven. Cook chicken to an internal temperature of 165 F.