RACHEL'S MEDITERRANEAN RECIPES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 400°. Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake 8-10 minutes or until edges are lightly browned., Increase oven setting to 450°. Brush crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle with pepper flakes and basil.

Steps:

• Preheat oven to 400°F
• Combine the cheese, salami, onion, parsley, garlic and chile in a small bowl
• Pound the chicken slightly and lightly season with salt and pepper
• Arrange the cheese-salami mixture over half of each chicken breast
• Fold the other half over and secure with toothpicks if necessary
• In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat
• Add the chicken and cook, turning once, until browned, about 5 minutes
• Transfer the chicken to a baking sheet; place in the oven and cook through, 10-12 minutes
• Let rest briefly, then slice crosswise
• Meanwhile, pour the wine into the skillet to deglaze the pan
• Stir in the tomatoes and chicken stock
• Cover the skillet and simmer over medium-low heat for 10 minutes
• Top the chicken with the sauce and basil; serve with the crusty bread for mopping