4 boneless chicken breasts

8 slices genoa salami

1 cup fresh ricotta cheese

1/4 cup balsamic vinegar

1/2 cup olive oil

2 tsp. sea salt

1 tsp. black pepper


1. In a Ziploc bag, put chicken breasts, vinegar and oil. Let marinate in refrigerator for at least 2 hours.

2. Grill chicken breasts on each side until cooked. Sprinkle with sea salt and pepper. (Cooking time will depend on thickness of chicken.) When chicken is done, remove from grill.

Preheat oven to 400 degrees.

3. Put chicken breasts on a baking pan. Put ricotta cheese,evenly, on each breast. Put 2 pieces of salami on top of each breast. (See photo)

4. Bake in oven for about 10 minutes until cheese is bubbly and salami becomes a little crispy.

Serve hot.