- 1 whole Head Of Garlic
- 1 Tablespoon Olive Oil
- 4 whole Boneless, Skinless Chicken Breasts
- 1 can Tomato Paste (medium Sized 15oz)
- 3 Tablespoons Italian Seasoning (or Oregano)
- 2 Tablespoons Crushed Red Pepper, Or To Taste
- 1 teaspoon Salt
- 16 slices Salami
- 16 slices Extra Sharp Cheddar Cheese(thinly Sliced)
- 16 sticks Toothpicks
Turn your oven on 350 degrees F.
Slice the top off of a head of garlic and cover with 1 Tablespoon of olive oil. Wrap in foil and bake for 35 minutes.
Meanwhile… rinse 4 boneless, skinless chicken breasts and pat dry with a paper towel. Carefully use a sharp knife and slice each breast through the middle the long way. So essentially you are making 2 thinner breasts. Set back in fridge.
When garlic is done keep oven on 350 degrees and remove the garlic from the oven. Unwrap garlic and squeeze out all of the roasted cloves from the head into a bowl. Add your tomato paste to the garlic and smash it together. Add 3 Tablespoons of Italian seasoning or Oregano and 2 Tablespoons crushed red pepper – or to your spicy desirability. (I usually add a little more heat). Add 1 teaspoon of salt. Mix your sauce all together.
Set up your rolling station with your chciken breasts, salami, thinly sliced cheese and toothpicks. Take 1 breast and add a dollop of tomato paste mixture (enough to cover surface area). Use spoon to cover the entire top surface. Then lay 2 slices of salami across the top, and place 2 slices of cheese toward the center of the breast. Start with the wider end of the breast and roll it to its tail. Stab 2 toothpicks right through the top of the roll through the bottom to secure.
Place your rolls in a 13×9″ pan. Repeat with remaining chicken breasts.