Using tongs, transfer the chicken to a sheet of foil. Roast until the chicken is cooked through, 18 to 20 minutes.Place the chicken breasts on the prepared baking sheet.Press in any stuffing pieces that fall out. Place the chicken on the strings and tie the strings around the chicken at intervals to keep the flap closed over the stuffing. Lay three 10-inch pieces of string on the work surface 1 to 11/2 inches apart. Fold the left side (flap) of the chicken tightly over the stuffing. Mound a fourth of the stuffing onto the right side of the breast, and press firmly to compact.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. 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.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.For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic.Spray a heavy baking sheet with vegetable oil cooking spray. Position a rack in the center of the oven and preheat the oven to 450 degrees F.Sprinkle with the chopped parsley, and serve immediately. Spoon the sauce, mushrooms, peppers and sausage over the chicken. Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes. Transfer the cooked chicken to a warm serving platter. Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes. Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate.Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. (Reduce the heat as needed to keep the skillet from burning.) Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes. Add the sausage to the skillet and cook until browned, about 2 minutes.Transfer the chicken to a plate and reserve. Sprinkle the chicken pieces with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook until lightly browned, about 2 minutes on each side. Heat the oil in a large skillet over medium-high heat.Cut the pepper halves into 1/4-inch wide strips and set aside. (This step completes the cooking of the peppers and facilitates removing the skin.) Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over.Stir in the capers and the parsley and serve. The next day, reheat the chicken to a simmer over medium heat. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. If serving immediately, add the capers and the parsley.Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.

When the oil is hot, cook the chicken until browned on both sides. In a heavy, large skillet, heat the olive oil over medium heat.

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Giada delaurentis chicken piccata