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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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I created this recipe one night when trying to use some leftover pepperoni. It was a big hit with my family - I hope it will be with yours, too! Ingredients:
4 boneless skinless chicken breasts (about 1.5-2lbs) |
4 slices provolone cheese |
4 slices mozzarella cheese |
4 tablespoons tomato paste |
24 pepperoni slices |
1/2 cup italian breadcrumbs |
1 tablespoon olive oil |
2 tablespoons grated parmesan cheese |
Directions:
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.).
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