Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts, 2 pounds
  • 25 slices pepperoni, see notes
  • 4 thick cut slices mozzarella, 4 ounces, I used smoked mozzarella
  • 3 cups tomato basil sauce, marinara, or pizza sauce, 1-24 ounce jar
  • 1 clove garlic, minced or 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 2 cups grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Chopped fresh basil or parsley for garnish

Instruction

  • Preheat the oven to 400ºF, and rub the olive oil evenly around a 9×13″ baking dish.
  • Butterfly each chicken breast by placing your hand on top of the chicken, and using a sharp knife cut horizontally, 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.