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2 teaspoons dried oregano |
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1 teaspoon ground fennel seed |
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1 teaspoon freshly ground black pepper |
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1 large clove garlic, minced |
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1 cupextra-virgin olive oil |
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6 slices Genoa salami (2 ounces), chopped |
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4 thin slices prosciutto, chopped |
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4 slices provolone cheese (4 ounces), chopped |
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4 large pepperoncini, stemmed, chopped |
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4 oil-packed sundried tomato halves, chopped |
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Six - 6 ounce boneless, skinless chicken breasts |
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6 cups baby arugula (about 4 ounces), lightly packed + can combine with spanich |
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