Wednesday, July 23, 2008

Pepperoni & Cheese Stuffed Chicken

Sounds good doesn't it? That's what I thought when I saw it in Toby's Treats. This week I am having trouble coming up with dinners since we weren't home on the weekend to grocery shop and our weeknights are so busy that we don't have time to go. But, it's a good opportunity to use up some of the things we have. This meal worked out nicely because I had everything! I wasn't sure what to serve it with, so I made a little angel hair for the side. Aaron loved it - I made a little extra to have leftover for lunch today. This will be a regular in our house. I can't wait to make it again using mozzarella cheese.

Boneless Skinless Chicken Breasts
Sliced Pepperoni
Extra Virgin Olive Oil
Italian Seasoning
Salt & Pepper


Between wax paper pound out the chicken breasts until thin

Layer the sliced pepperoni- however much you would like

Layer the cheese (I used provolone because that's what we had) - however much you would like

Roll the chicken up and secure it with toothpicks, seam-side down

Place in oven safe dish- drizzle with EVOO (I forgot that part) and sprinkle with S&P (I skipped the S&P, instead put a little garlic powder on top) and Italian Season to your liking

Bake on 325 for about 30 minutes or until done


Joelen said...

This looks great! All the layers of cheese and pepperoni makes for a pretty presentation too :)

~Amber~ said...

This looks delicious!!

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