Genoa Chicken


2 Large Boneless, Skinless Chicken Breasts
10 Slices of Genoa Salami
10 Slices of Provolone Cheese (Sandwich Cut)
10 Oil Cured Black Olives Pitted and Chopped (optional)
¼ Cup Chopped Parsley
5 Basil Leaves Chopped
5 Cloves of Chopped Garlic
¼ Cup Flour
1 Cup Milk
4 Tbl Butter
4 Tbl Light Olive Oil or Vegetable Oil
1 Egg
½ Cup of Seasoned Bread Crumbs
Salt and Pepper to Taste

Butterfly and pound chicken from the center out until it is medium thin. Mix parsley, garlic and basil together then
spread ½ the amount over 1 flattened chicken breast. Layer 5 slices of salami over flattened chicken. Layer 5
slices of provolone cheese over salami. Spread ½ the amount of chopped olives over cheese. Pepper surface to

Tightly roll chicken up and use toothpicks to keep chicken together. Fold up ends and toothpick close. Repeat
process with the other chicken breast. In a med high heated fry pan add 2 tbl of oil to pan. When oil is hot,
carefully lightly brown chicken on all sides. Remove chicken from pan and drain on a paper towel to cool and
continue with the next step of making the besciamella sauce.

In a medium saucepan, heat butter until melted and foamy. Add flour a little at a time and whisk until smooth.
Meanwhile, heat milk in separate pan or microwave until it is just about to boil. Add milk to butter mixture a little at
a time, whisking continuously until smooth and creamy. Completely coat cooled chicken in the besciamella sauce
and place it on a rack to cool once again then refrigerate until sauce has hardened around chicken.

When sauce has completely hardened over chicken, remove it from the refrigerator and carefully remove
toothpicks from chicken. In a shallow dish, beat 1 egg with a pinch of salt and pepper. Dip and roll chicken in egg
wash and then coat entire chicken with bread crumbs. In a med high heated fry pan add 2 tbl of light olive oil or
vegetable oil. When oil is hot, carefully fry chicken on all sides until golden brown and remove. Place chicken in a
shallow oiled baking pan in a pre heated 350 degree oven for 20 minutes or until crisp. Remove from oven and let
rest for 5 minutes and serve. Yields 2 servings