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Some dishes have great presentation but lack flavor, and some look like dog food but taste great… This dish has incredible flavor and presentation! This has got to be one of my favorites.

2 Boneless/Skinless Chicken Breast Halves
5 Green Onions, sliced
1 - 2 Cup Mushrooms, sliced
1/2 Cup Fresh Basil, chopped
4 Cloves Garlic, minced
1 Small Tomatoe, seeded/chopped
1 Tblsp Capers
10 Package of Dry Italian Salami
3-4 Slices Havarti Cheese
1/2 Cup White Wine
1 Cup Heavy Cream
1/2 and 1/4 Cup Cream Cheese
1-2 Tblsp Dijon Mustard
Flour for Dusting
Spaghetti Noodles
Olive oil
Butter
Butchers String

First things first: Pound Your Chicken!

Next: Saute the green onions, mushrooms, 1/2 the basil, garlic, tomato, and capers in a little butter and olive oil. Cook down and then divide the mixture in half.

Let cool.

Take 1/2 the mixture and combine with the cream cheese, setting the other half aside.

With your chicken breast skin side down (um.. there should be no skin) layer the Salami then the Havarti cheese evenly on both breasts. Do not use all of the salami. You will need about 4-5 slices for each breast. The rest of it gets chopped up for the sauce

Divide the cream cheese mixture in two and sort of roll it into a log and place each one in the middle of the chicken breast cross-wise.

Roll up each chicken breast, starting with the long, tapering end, and wrap and tie with butchers string.

Preheat the over to 350 degrees, but before putting the chicken in the oven, you want to brown the chicken in a sautee pan on the stove in a tablespoon of butter and a tablespoon of olive oil, rolling the chicken around to get all sides. Some of the mixture will likely fall out. No big deal.

Once browned, place the chicken in a small caserole dish and cook for 15-20 minutes, or until the chicken is done, and juices run clear.

Boil your spaghetti noodles according to package instructions.

In a small pot, combine the Heavy Cream, White Wine, Dijon Mustard the other 1/4 cup of the cream cheese. Heat on medium to medium low, and stir frequently… don’t want to burn the cream…

Add the other half of the sauteed ingredients you set aside earlier into the cream mixture. Throw in the basil and chop the remaining salami and throw that in there as well.

When the Chicken is done, untie and slice into 1/2″ rounds. Layer on top of noodles and ladle on the sauce.

For this one, you will thank me.