Monday, December 5, 2016

Pepperoni Pizza Chicken Rolls:

And I'm back for our second round of stuffed chicken!
If you haven't seen my post on Jalapeno Popper Stuffed Chicken, you can check it out HERE.

You can't really go wrong with a good ole' pepperoni pizza.
I love pizza as much as anybody, and just thinking about all the different variations of pizza out there, is just amazing!
But sometimes, I just crave some classic thin, crispy crust, extra sauce, perfect amount of cheese, lots of pepperoni piece of pizza!!!! There is just no substitute!
You know what? I have been married for over 6 weeks, and I have yet to make a pepperoni pizza, come to think of it! Definitely adding that to the menu for next week, because now that's all I can think about!!!

This recipe is in no way a substitute for an old-fashioned pepperoni pizza,
it was very, very good! We loved it!
It was so, so fun to make, and the flavors were awesome!
It's perfect as is, but it would also be fantastic to pump it up too!!
Think some spicy pepperoni, some sauted peppers, onions, mushrooms, some chopped black olives....the list could go on and on!!!

So no matter whether you're feeling classic and traditional, or adventurous, I hope you try this out!!

4 boneless, skinless chicken breasts
1 cup marinara sauce
2 teaspoons Italian seasoning
1/2 cup chopped pepperoni
12+ whole pepperonis
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Butterfly each piece of chicken, and then pound them out to make sure it's all flat and even; set aside.
In a small bowl, stir together 1/2 cup of the marinara sauce, Italian seasoning, chopped pepperoni, 1/4 cup shredded cheese, and the Parmesan cheese. Mix until well combined.
Divide the sauce mix between all 4 pieces of chicken. Spread out over the chicken breast, to within 1/4 inch of the edges.
Gently roll up each piece as tightly as you can, like a burrito. Secure with toothpicks.
Place, seam side down, in a greased baking dish.
Pour the remaining sauce over the chicken and spread out to evenly coat each piece.
Bake at 400 degrees F for 50 minutes, or until meat thermometer reads almost 155 degrees F.
Sprinkle with remaining shredded cheese, and top with whole pepperoni.
Bake for 10-12 minutes more or until cheese is melted and bubbly.
Let stand for 5 minutes. Remove toothpicks.

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