Aurora's Chicken Pepperoni
Looking for a great chicken recipe? Fairly simple and delicious, Aurora's Chicken Pepperoni is the perfect dish!
- 3 boneless skinless chicken breasts, pounded to 1/4 inch thickness
- 1 cup Parmesan, shredded
- Salt and pepper
- Onion powder
- Dried oregano
- 1 package pepperoni slices
- Red pepper flakes
- 1 ball of fresh Mozzarella, cut into thin slices
- 1 jar (16 ounce) of your favorite marinara sauce (mine is Rao's)
- Spaghetti or toothpicks for securing the chicken
Adapted from facebook.com
Preheat the oven to 375 degrees fahrenheit. Spray a large baking dish with nonstick spray and set aside.
To each flattened chicken breast, season 1 side (the topside) with salt, pepper, onion powder and a good pinch of dried oregano, scattering it evenly over each breast.
Next add a layer of shredded Parmesan, just a light but solid layer (you don't want too much or it will be hard to roll them.)
Finally add a layer of pepperoni, just overlapping them slightly. Again don't go doubling up the pepperoni or it will be too hard to roll.
Starting at the wide end, carefully roll up the chicken trying to keep all of the filling in. If any squeezes out, just stuff it back in with your fingers. Use toothpicks or spaghetti (broken into 3" pieces) to stake it into place. Season the tops of the chicken lightly with salt and pepper.
Meanwhile, add the jar of sauce to your baking dish. Scatter over a generous pinch of red pepper flakes, optional. Nestle each chicken roll in the sauce spreading them out evenly across the dish.
Bake for 20 minutes, if normal sized breasts, 25 if they are the really large kind. Remove and layer the top of the chicken with mozzarella. Put back in the oven on the highest rack and bake another 8 minutes or until the top of the mozzarella has begun to turn golden. If need be, you can kick the broiler on to help it along.
Remove and let cool for 5-8 minutes before serving.