INGREDIENTS
2 ozs
banana peppers
48 ozs
chicken breasts
1 tsp
fennel seed
2 tsps
garlic
1 tsp
italian seasoning
1 tsp
mustard
1 cup
olive oil
3 ozs
prosciutto
8 ozs
provolone cheese
1/2 cup
red wine vinegar
2 ozs
roasted red bell peppers
5 ozs
salami