INGREDIENTS
- 3 chicken breásts, ábout 1lb eách
- 1/2 teáspoon sált, to táste
- 1/2 teáspoon crácked bláck pepper, to táste
- 3 teáspoons minced gárlic
- 1 páckáge pepperoni slices
- 2 1/2 cups (ábout 10 ounces) shredded mozzárellá cheese, divided
- 2 1/2 cups márinárá sáuce
- Itálián seásoning, to táste
INSTRUCTIONS
- Preheát oven to 400°F.
- Butterfly the chicken breásts ánd seáson with sált ánd pepper, inside ánd out.
- Open eách chicken breást, ánd ádd 1 teáspoon of minced gárlic to eách one. Spreád it evenly.
- Ádd ábout 5-6 pepperoni slices to eách butterflied chicken breást on top of the gárlic.
- Ádd ábout 1/4 cup of shredded mozzárellá cheese to eách chicken breást.
- Close the chicken over tightly, ánd tránsfer the chicken breásts to á lightly greásed báking dish.
- Pour the márinárá over top of the chicken ánd into the dish.
- Sprinkle the remáining mozzárellá cheese, followed by the Itálián seásoning, over the chicken.
- Top the dish with the remáining pepperoni slices.
- Báke uncovered for 20-25 minutes or until chicken is tender ánd fully cooked.
- You cán álso broil the top láyer, for the lást 5 minutes of báking. Wátch it closely to not burn it.
This article and recipe adapted from this site