-
1
Turn your oven on 350 degrees F.
-
2
Slice the top off of a head of garlic and cover with 1 Tablespoon of olive oil.
-
3
Wrap in foil and bake for 35 minutes.
-
4
Meanwhile... rinse 4 boneless, skinless chicken breasts and pat dry with a paper towel.
-
5
Carefully use a sharp knife and slice each breast through the middle the long way.
-
6
So essentially you are making 2 thinner breasts.
-
7
Set back in fridge.
-
8
When garlic is done keep oven on 350 degrees and remove the garlic from the oven.
-
9
Unwrap garlic and squeeze out all of the roasted cloves from the head into a bowl.
-
10
Add your tomato paste to the garlic and smash it together.
-
11
Add 3 Tablespoons of Italian seasoning or Oregano and 2 Tablespoons crushed red pepper or to your spicy desirability.
-
12
(I usually add a little more heat).
-
13
Add 1 teaspoon of salt.
-
14
Mix your sauce all together.
-
15
Set up your rolling station with your chciken breasts, salami, thinly sliced cheese and toothpicks.
-
16
Take 1 breast and add a dollop of tomato paste mixture (enough to cover surface area).
-
17
Use spoon to cover the entire top surface.
-
18
Then lay 2 slices of salami across the top, and place 2 slices of cheese toward the center of the breast.
-
19
Start with the wider end of the breast and roll it to its tail.
-
20
Stab 2 toothpicks right through the top of the roll through the bottom to secure.
-
21
Place your rolls in a 13x9 pan.
-
22
Repeat with remaining chicken breasts.
-
23
Bake for 50 minutes at 350 degrees F.
-
24
Remove toothpicks prior to serving.
-
25
Serve rolls either intact, or cut in half and serve on their sides like in the picture, for added fanciness.
-
26
Enjoy!
