3 T. EVOO 1/3 cup chopped, marinated artichoke hearts 1/3 cup chopped salami 1/4 cup chopped pepperoncini 2 T red wine vinegar 1 T chopped fresh oregano 1 pound chicken cutlets 1/2 tsp. ground pepper 2 oz. thinly sliced mozzarella cheese

Preheat broiler to high Mix 2 T oil, hearts, salami, pepperoncini, vinegar, and oregano in medium bowl. Heat remaining 1 T oil in a large, ovenproof skillet over medium high heat. Sprinkle chicken with pepper and add to pan. Cook until starting to brown, about 3 minutes. Turn chicken over and top each piece with artichoke mixture and cheese. Transfer pan to oven and broil chicken until 165 degrees, 3 to 4 minutes more. Serve with pan drippings and oregano.