CHICABOLI

CHICABOLI

Serves 4

4 boneless, skinless chicken breast halves
1/4 teaspoon salt
4 slices deli ham
12 slices pepperoni
4 thin slices provolone cheese
Prepared mustard
2 eggs, beaten
1 cup fine, dry bread crumbs
1/2 cup oil
Buttered linguine
Marinara sauce (optional)

Rinse chicken; pat dry. Sprinkle with salt.
Top each with ham, 3 slices pepperoni, cheese and 2 small dots mustard.
Fold chicken so that all meat and cheese are enclosed. (Secure with toothpicks, if desired.) Dip in eggs. Roll in crumbs.
Heat oven to 375ºF.
Heat oil in medium skillet on medium high heat. Add chicken. Brown lightly on all sides. Transfer to 13 x 9 x 2-inch glass baking dish.
Bake for 25 minutes or until chicken is no longer pink in center. Do not overbake. Remove toothpicks. Serve with linguine. Top with marinara sauce, if desired.