Recipe

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• 4 boneless skinless chicken breasts (about 1.5-2lbs)
• 4 slices provolone cheese
• 4 slices mozzarella cheese
• 4 tbsp tomato paste
• 24 pepperoni slices
• 1/2 cup italian breadcrumbs
• 1 tbsp olive oil
• 2 tbsp grated parmesan cheese

• 1 Preheat oven to 375 degrees Fahrenheit.
• 2 Pound each chicken breast with a meat mallet between layers of plastic wrap until slightly more than 1/8 thick.
• 3 Spread 1 tablespoon of tomato paste over one side of each flattened chicken breast. Cover tomato paste in pepperoni slices, about 6 per chicken breast. Top with a slice of provolone.
• 4 Starting at one end, tightly roll each chicken breast and secure with a toothpick. Coat each one lightly in breadcrumbs.
• 5 Heat olive oil in a skillet over medium high heat. Add chicken rolls and brown, turning once, about 3-4 minutes each side.
• 6 Transfer browned rolls to a baking dish and top each one with a slice of mozzarella and 1/2 tablespoon of parmesan cheese.
• 7 Bake for 10-12 minutes or until cooked throughout (170 degrees.).