Antipasto-Stuffed Chicken Breasts

Ingredients

• 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
• 3 tablespoons chopped oil-packed sun-dried tomatoes
• ¼ cup very finely diced salami
• 2 teaspoons chopped fresh oregano leaves
• Freshly ground black pepper
• ¾ cup unbleached all-purpose flour
• 1-½ cups fresh breadcrumbs
• + 6 more ingredients
• • 2 large eggs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chopped pitted Kalamata olives
  • ²/₃ cup olive oil
  • 1-½ cups grated whole-milk mozzarella (6 ounces)
  • 2 tablespoons freshly grated Parmigiano Reggiano

In a small bowl, mix the mozzarella, sun-dried tomatoes, olives, salami, Parmigiano, oregano, and a few grinds of pepper.

View full recipe at Fine Cooking