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Chicken breasts are stuffed with salami and slathered with sweet and sour sauce. Serve whole for a main dish or, for an amazing appetizer, replicate these same flavors in bite-size with the variation below.
6 single skinless, boneless chicken breasts
1 beef salami (1 pound/.5 kilogram), thinly sliced
1/2 cup ketchup
2 tablespoons Tuscanini Apple Cider Vinegar
3 tablespoons Gefen Honey
2 tablespoons soy sauce or tamari (use gluten free if needed)
2 cloves garlic, minced (about 1 teaspoon)
pinch of chili flakes
Preheat oven to 400 degrees Fahrenheit. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Using a serrated knife, carefully cut three to four slits into each chicken breast, not cutting all the way through. Carefully arrange breasts in a single layer in prepared dish.
Cut each slice of salami in half, forming half-moons. Tuck one to two half-moons into each slit.
In a medium bowl, stir together ketchup, vinegar, honey, soy sauce, garlic, and chili flakes.
Pour on sauce to coat chicken and salami on all sides. Push chicken pieces together so that salami is securely in place.
Bake, uncovered, for 30–35 minutes, depending on the thickness of the chicken, until juices run clear.
Recipes/Photos reprinted with permission from Variations by Daniella Silver. Artscroll/Shaar Press/September 2019.
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this recipe sounds delicious. Is there anything that I can use instead of the Tuscanini Apple Cider Vinegar?
I want to make this recipe. I am curious if it freezes well? did you ever freeze it? If you have not, should I bake it for a little less time and then when it reheats it will finish baking?
I have not tried it but it should freeze well, I don’t see why it wouldn’t 🙂