Charcuterie Stuffed Chicken

Directions

1. Turn the oven on 350 (degrees Fahrenheit). With a sharp knife, lay the chicken breast down flat on a cutting surface & gently slice sideways/horizontally through the thickest part of the breast halfway through. cut the remaining portion like a pocket, careful to not puncture all the way through.

   Turn over breast & lay it out flat with pocket side down. Place plastic wrap over the top covering the breast & take a kitchen mallet or other blunt kitchen tool in hand to pound the breast until flattened.

2. Create an olive tapenade by mincing the cup of green olives in a food processor. Add in 2 tsp of the olive oil & mix well. Taking a sheet pan, apply the rest of the oil or use a non-stick spray to coat the surface. Lay the breast pocket side up on the sheet pan.

   On the center of one side, take 2-3 slices of the cured meat, 2 slices or cubes of cheese & a spoon of the olive mix to layer. Repeat process with other chicken breasts. Grab the corners of the breast with items & curl/roll toward the other half. Finish by tucking edges with seam-side down (ends included). Use toothpicks or buther string to secure it shut. Dash Passover generously on top of breasts. Cover the breasts loosely with foil. Place sheet pan in the oven & bake for 40+ minutes or until chicken reaches internal temperature of 165 (degrees Fahrenheit). Remove from oven & let it rest for 10 minutes.

   Serve and enjoy.