1. Turn the oven to 425 degrees and preheat.
2. Add 1/3 cup olive oil to a large sauté pan.
3. Pound out the chicken breasts with a meat mallet to 1/4 inch thick.
4. Place two slices of salami on each chicken breast half.
5. In a bowl, combine the cheeses and 1 tablespoon olive oil and mix well.
6. Spread the cheese mixture over the salami.
7. Roll the chicken breast up starting at the shorter end.
8. Secure the roll with several toothpicks.
9. Heat the skillet over medium heat and add the chicken rolls and brown on all sides.
10. Transfer the chicken to a baking sheet.
11. Add the remaining olive oil, butter, flour, 1 tablespoon basil and 1 tablespoon parsley to the skillet and whisk until well combined.
12. Remove the gravy and set aside.
13. Julienne the remaining 4 slices of salami.
14. Add to the pan and fry until crisp, remove and reserve fat in pan.
15. Add the mushrooms and garlic to the pan and sauté.
16. Transfer the mushrooms to the gravy mixture.
17. Drizzle the remaining basil and parsley over the chicken on the baking sheet.
18. Bake until the chicken is cooked through, which takes about 15 to 20 minutes.
19. Slice the chicken breasts into thin medallions.
20. Spoon the gravy on the plate and arrange the chicken on top.
21. Top with fried salami strips. |
