Pepperoni Chicken 4 large (6 to 8 ounce) boneless, skinless chicken breasts 4 ounces pepperoni, sliced 3/4 cup provolone cheese, grated 3/4 cup mozzarella, grated 2 cups Italian seasoned breadcrumbs 1 1/2 cups marinara or your favorite tomato sauce for pasta 1/4 cup grated Parmesan cheese Spray oil
Place each chicken breast between plastic wrap and lightly beat with a meat mallet until fairly thin.
Mix the provolone and mozzarella. Place a breast (smooth side down) on a cutting board. Place 1/4 of the pepperoni on the chicken in a thin layer. Place 1/4 of the cheese mix in the center of the chicken. Bring the sides in slightly and roll up (like an egg roll).
Spray a medium casserole dish with the oil. Roll the chicken in the breadcrumbs and place in the dish, seam side down. Spray the chicken with a little oil. Bake at 375 degrees F for about 25 minutes or until lightly brown. Top with warm sauce and garnish with Parmesan.
