-
1
Position a rack in the center of the oven and preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
-
2
Set aside.
-
3
For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic.
-
4
Gradually whisk in the oil.
-
5
For the chicken: In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and tomatoes with 1/4 cup of the dressing; toss to blend evenly.
-
6
Place the chicken breasts, smooth-side down on the work surface with the thickest part at the top and the straight side on the left.
-
7
Using a very sharp knife and starting on the right side, cut each chicken breast almost in half horizontally (stopping close to the left side), creating a pocket for stuffing.
-
8
Open the chicken breasts like a book.
-
9
Mound a fourth of the stuffing onto the right side of the breast, and press firmly to compact.
-
10
Fold the left side (flap) of the chicken tightly over the stuffing.
-
11
Lay three 10-inch pieces of string on the work surface 1 to 11/2 inches apart.
-
12
Place the chicken on the strings and tie the strings around the chicken at intervals to keep the flap closed over the stuffing.
-
13
Press in any stuffing pieces that fall out.
-
14
Place the chicken breasts on the prepared baking sheet.
-
15
Drizzle with 1/4 cup of the dressing.
-
16
Roast until the chicken is cooked through, 18 to 20 minutes.
-
17
Using tongs, transfer the chicken to a sheet of foil.
-
18
Let rest 5 minutes.
-
19
For serving: Divide the arugula among four plates.
-
20
Cut the strings off the chicken.
-
21
Cut each breast on a slight diagonal into 1/2-inch-wide slices.
-
22
Fan the slices of one breast over the arugula on each plate.
-
23
Drizzle with the dressing and serve.
