Ingredients
Four 8-ounce boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
12 slices mozzarella (from the deli)
16 slices 3-inch wide pepperoni
8 fresh basil leaves
1 tablespoon olive oil
One 24-ounce jar marinara sauce
Shaved Parmesan, for garnish
Dried oregano, crushed red pepper (optional)
Directions
With the chicken on a cutting board, put the flat of your hand on top of the chicken breast. Carefully cut the breast horizontally three quarters of the way through with a very sharp knife. Then open the breast like a book and cover with plastic wrap. Using a meat mallet or rolling pin, pound the chicken so it’s even all over, about 1/3-inch thick. Sprinkle with 1/8 teaspoon salt and a pinch of pepper. Layer each breast with 3 slices of the cheese, tearing the edges as needed to fit within the chicken. Then layer the pepperoni, and then the basil. Roll the chicken into a cylinder and secure with toothpicks to enclose the meat and cheese as much as possible. Sprinkle the top with a pinch of salt and pepper.
Heat the oil in a large straight-sided skillet over medium-high heat. Add the chicken top side down and brown (don’t move until the meat releases easily from the pan), flipping to brown all sides, 8 to 10 minutes total. Turn the heat to low and pour in the sauce (it may splatter), coating the chicken. Cover the pan and simmer until the chicken registers 165 degrees F on an instant-read thermometer, about 20 minutes. Remove the toothpicks before serving. Garnish with Parmesan shavings and dried oregano and crushed red pepper flakes if desired.
Notes
From http://www.cooking.com/recipes-and-more/recipes/pizza-stuffed-chicken-recipe. Have not yet tried - found this one on the internet and marked it for future reference. Use a vegetable peeler to get nice thick shavings of Parmesan.
