Ingredients

The following ingredients have 6 Servings
  • 3 thick or 6 thin boneless (skinless chicken breasts)
  • 1 cup part skim ricotta cheese
  • 1 egg (lightly beaten)
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup sliced pepperoni (cut in half)
  • 1/3 cup grated or shaved parmesan cheese (divided)
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh Italian parsley (divided)
  • 1/2 teaspoon salt
  • Fresh ground pepper (to taste)
  • 1 cup prepared marinara sauce
  • Pasta of choice (prepared according to package directions)

Instruction

  • Preheat oven to 350 degrees. Coat a 13" x 9" pan with cooking spray.
  • If using thick chicken breasts, slice into each breast at it's thickest point and continue the cut all the way through, creating two evenly sized pieces. If still too thick, place chicken between two pieces of plastic wrap and pound lightly with the smooth side of a mallet until chicken is thin and pliable enough to easily roll up. Repeat with remaining pieces of chicken. Set aside.
  • In a medium bowl combine ricotta, egg, 1/4 cup mozzarella, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well.
  • Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with remaining mozzarella, Parmesan, and the parsley.
  • Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. Remove from oven.
  • Serve with cooked pasta of your choice.