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
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.
Stuff the chicken breasts with cheese and salami filling. The filling should be pouring out a little.
Finish in the oven. Cook chicken to an internal temperature of 165 F.