Wednesday, March 27, 2013

Salami Stuffed Chicken Breast: Easy Company Worthy Fare

I'll admit that when we first tackled this Bolzano Blogger project, I wasn't sure exactly what we were going to make for our first recipe. Bolzano salami is delicious, but we generally eat it out of hand, as part of an antipasto platter, or prepared simply on a sandwich. So, thinking about creating a recipe that really made the most of the flavors of the meat felt like a bit of a challenge.

We were lucky enough to be given a stick of the newest flavor of Bolzano Salami -- the Pitzotl, featuring the zip of chiles and the deep dark flavor of delicious cocoa powder. So, we decided to focus on recipes that show-cased the "mole-esque" qualities of the product.

This delicious recipe features quick-brined chicken breasts stuffed with cumin garlic butter, and stuffed to the brim with Pitzotl salami, sundried tomatoes, and Queso Fresco. The chicken breasts are easy to throw together, they hold their shape thanks to a bit of kitchen twine, and they're perfect for making ahead. Both the brine and the butter ensure a deliciously tender chicken breast, and the basic filling offers just the right pop of sweet salty flavor.

The chicken breasts cook up beautifully in the oven, and when sliced into medallions, they make a fabulous presentation on the dinner plate. Pair them with Mexican rice, sauteed squash, and refried black beans. And eat the leftover medallions piled high on a sandwich with crisp lettuce, maybe a slice of melted cheese, and a bit of chile-spiked mayo.

Pitzotl Stuffed Chicken Breasts
Perfect for your next dinner party. Make it and tell us what you think!

Want to try one of Bolzano's salami products for yourself?
We're giving away one stick of salami away to a lucky reader. All you have to do is tell us which salami flavor you'd like to try -- and how you'd use it.

You have until NOON on Wednesday, April 10, 2013 when we'll randomly choose one lucky winner to receive a stick of Bolzano salami for your very own. Winners will be notified by email, so please leave your email addy with your comment if it's not included with your Blogger profile. Entries from the U.S. only, please.

Choose from the following flavors:

Pamploma Runner
RauchZwiebel 
Old School
Fin Oh Kee Oh Na 
Pig Red Salami
Pitzotl


©BURP!

Full disclosure:  The product for our recipe development was provided by Bolzano Artisan Meats, free of charge. But, all opinions expressed are our own, and we are footing the bill for the salami giveaway.

6 comments:

  1. I'd like to try the Old School Salami, maybe in a panini with homemade pistachio pesto and fresh Mozz? Thanks for the above recipe, Pinned it and will be attempting soon :)

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  2. How can you choose? Part of me just wants to say I want the one above in the recipe above! That chicken looks divine!

    The pamplona runner sounds interesting. I'd love it on a ciabatta with some warm manchego and some piquillo peppers.

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  3. I would use the Old School salami on an Italian Hoagie
    Kellywcu8888ATgmailDOTcom

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  4. I think I would like to try the Old School salami too (seems like the popular choice!). I would probably just slice it and have it with some home-canned hot peppers and flat crackers.

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  5. This is a really good read for me. Must admit that you are one of the coolest bloggers I ever saw. Thanks for posting this informative article.
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  6. Wow, this is pretty amazing! I so love this yummy and easy chicken recipe. I've been searching for chicken breast recipes to try and this one is the answer. Thank you!

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