3 boneless, skinless chicken breasts
3 (1 ounce) slices Mozzarella cheese
12 slices pepperoni
1/2 cup dried Italian bread crumbs
1 jar of your favorite pasta sauce
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella
Preheat oven to 375 degrees.
Spray a glass baking pan with cooking spray then set aside.
Cut a pocket in each piece of chicken. (Try not to go all the way through. I did on one of the breasts. I find that it is easy if you lay your non-cutting hand on the chicken to hold it still)
Stuff each chicken breast with one slice of Mozzarella cheese (I find it if you fold it in half it will fit better and 4 pepperoni slices. Sprinkle the tops of pepperoni with a pinch of dried basil and garlic powder. Close the chicken breasts, and secure the pocket with a toothpick.
Spread the bread crumbs in a shallow dish or plate. Dredge each breast into the bread crumbs to coat lightly. Place all the coated and stuffed chicken breasts into the baking pan and spray with cooking spray or drizzle with a bit of olive oil
Bake for 30-35 minutes, or until chicken is thoroughly cooked.
Remove the baking dish from oven. Pour about 1/4 cup of marinara over each chicken breast. Sprinkle with shredded mozzarella and Parmesan cheese. Place back in oven and bake another 5 to 8 minutes, or until cheese is melted and turning brown. Let cool for a minute or two and CAREFULLY remove the toothpick. The sauce and cheese is super hot.
Serves 3 or 4.
I served this with some bow tie pasta and the rest of the sauce and salad.