Baked Genoa Salami Chicken Tenders

print recipe
email recipe
save recipe
add photo
add review
#79718

serves/makes:

ready in:
30-60 minutes

ingredients

1 onion, sliced into 1/4-inch rounds
1 1/2 pound boneless chicken tenders
6 slices Genoa salami, cut into halves
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon minced garlic
2 teaspoons olive oil
2 tablespoons Romano cheese, finely grated

directions

Preheat oven to 375 degrees F.

Place onion slices in bottom of large baking casserole. With a sharp knife, cut a 3/4-inch deep slice in the middle of each chicken tender (long enough to slide the rolled salami in), leaving about 1/2 to 1-inch of space from end of each tender.

Roll one half a piece of Genoa salami and place into opening, leaving only about 1/2 an inch peeking out. Repeat with all chicken tenders, placing each one on top of the onions in the baking dish.

When all chicken and salami is used, sprinkle the garlic salt, pepper, oregano and minced garlic over all.

Drizzle the olive oil over chicken and herbs and top with the Romano cheese. Bake for 25 minutes, or until chicken is done and lightly golden.