4ozmozzarellacut into 4 slices, smoked mozzarella is nice too.
3cupstomato basil sauceor marinara, 1-24 oz jar
1clovegarlicminced, or 1/2 teaspoon garlic powder
1 tspItalian seasoning
2cupsmozzarella cheesegrated
1/4cupparmesan cheesegrated
Chopped fresh basil or parsley for garnish
Instructions
Preheat the oven to 400ºF, and rub the olive oil evenly around a 9x13" baking dish.
Butterfly each chicken breast by placing your hand on top of the chicken, and using a sharp knife cut horizontally through the chicken breast, leaving about 1/2" not cut.
Lay 5 slices of pepperoni on one side of each chicken breast along with 1 slice each of the mozzarella.
Then mix your choice of sauce with the garlic and Italian seasoning. Spoon about 1 tablespoon of sauce over pepperoni and cheese on the chicken breasts.
Fold the chicken breasts over to close, and carefully transfer them one by one to the baking dish.
Pour the remaining sauce over the top. Then sprinkle evenly with the grated mozzarella and parmesan. Lay the remaining 5 pepperoni slices across the top of the cheese.
Bake until the chicken reaches and internal temperature 165ºF on a thermometer, and is no longer pink, about 25 minutes.
Sprinkle with chopped basil or parsley and serve immediately.
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Notes
I use the Applegate Farms brand for a natural pepperoni and 1 package is more than enough to make this recipe. This dish is purposefully extra saucy which goes wonderfully with side dishes. Mop up the extra sauce with mashed potatoes, my cauliflower 'polenta', spaghetti squash, steamed rice, or crusty bread!This recipe serves 4 with 1 chicken breast per person which is a very large serving. You could also cut each chicken breast in half after it's baked and serve to 8 with plenty of side dishes for a 4-ounce portion of chicken each.