POUNDED PEPPERONI CHICKEN AND CAPRESE SALAD
Both kids and adults will enjoy this dish from executive chef Dan Wozniak of Skyline Club near Detroit. Substitute prosciutto in place of pepperoni for a more sophisticated flavor.

4 skinless, boneless chicken breasts (5-6 ounces each)
8 ounces thinly sliced pepperoni
1/2 cup high-quality olive oil
4 teaspoons dried Italian seasoning
12 ounces high-quality whole mozzarella
4 medium, ripe tomatoes, sliced thin
1 large bunch fresh basil leaves (about 15 leaves)
salt and pepper

Preheat oven to 350 degrees. Place four sheets of plastic wrap on a flat surface and wrap each chicken breast like an envelope. With a flat mallet, gently pound chicken breasts to an even thickness, then remove the plastic. Place 2 slices of pepperoni on each breast and roll into a column, or roulade. Place roulade folded side down on a baking pan and coat with about half the olive oil and sprinkle with the Italian seasoning evenly. Bake uncovered for 20-30 minutes. Remove and set aside to cool.

In the meantime, compose the caprese salad in the center of four dinner plates. Divide the mozzarella into 8 slices and layer 2 slices on each plate with the sliced tomato and basil leaves, as desired. After the chicken has cooled slightly, slice it as thin as you wish and place each chicken roulade on the plate cut side up, encircling the salad. Drizzle the salad and plate with the remaining olive oil as desired and season the salad and the chicken with salt and pepper to taste.

Yield: 4 servings.