"Italian Style" Stuffed Boneless Chicken Breasts

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JGDean

Sous Chef
Joined
May 7, 2006
Messages
543
Location
Northwest Florida
I got two of these at Publix. They are thin pounded, stuffed and rolled with a slice of thin ham. and are boneless skinless breasts with pepperoni on top. What temperature and time do you suggest??
 
Depending on the size I'd start temping 'em at 15 minutes. Also, they'll be a little nicer if you sautee them briefly in some clarified butter or olive oil.
 
I have some leftover seasoned tomato sauce. Stovetop means not heating the oven. That and salad with garlic bread is what's for dinner tonight. I might even pop a bottle of Pinot Noir. Yum...
 
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