- 4
Ingredients
- 4 boneless skinless chicken breasts (about 1-1/2 pounds)
- 20 slices pepperoni, divided
- 3/4 c shredded provolone cheese, divided
- 4 large fresh basil leaves
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp vegetable oil
- Garnish: fresh basil leaves
- Marinara sauce (optional)
Preparation
Step 1
Preheat oven to 350. Cut a horizontal slit in thick side of each chicken breast to form a pocket (do not cut in half).
Stuff 4 slices pepperoni, 2 Tbsp cheese, and 1 basil leaf in each pocket. Secure with wooden picks.
Lightly spray both sides of chicken with nonstick cooking spray, and sprinkle with salt and pepper.
In a large oven-safe skillet, heat oil over medium-high heat. Add chicken; cook for 3 minutes per side or until browned.
Bake for 15 minutes or until done. Remove from oven.
Cut remaining 4 slices pepperoni into thin strips. Sprinkle chicken with remaining 1/4 cup cheese; top with pepperoni strips. Bake for 5 minutes longer or until cheese melts.
Garnish with basil, if desired. Serve with marinara sauce, if desired.